Gluten Free Sweet Potato Strawberry Muffins Food

GLUTEN-FREE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

GLUTEN FREE SWEET POTATO MUFFINS

Steps:

• Peel and boil the potatoes. When cooked, mash them and mix in remaining ingredients.
• Pour into muffins tins (this recipe makes twelve muffins). Sprinkle top with cinnamon.
• Bake on 350 degrees for 20-25 minutes.

GLUTEN-FREE SWEET POTATO STRAWBERRY MUFFINS

Steps:

• Preheat oven to 350 F
• Line muffin tin with liners (aim for unbleached)
• Mix together flours, baking powder, baking soda, soda, salt and cinnamon.
• Add the sweet potato, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
• Mix batter together until fully incorporated.
• Add in the strawberries, gently folding the batter.
• Pour in to muffin tin, sprinkle on the pecans.
• Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.

STRAWBERRY SWEET POTATO MUFFINS

Steps:

• Spray muffin pan with butter flavored non-stick spray or line with paper cups.
• Mix flour, brown sugar, baking powder, baking soda, spice, and salt. Make a well in the center; set aside.
• In another bowl, mash potatoes with a fork. Add egg, milk, jam, and oil.
• Pour potato mixture into the flour mixture and stir until moist.
• Fill muffin cups approximately 3/4 full. Bake at 400 for 18-20 minutes.
• Cool slightly.
• Drizzle with icing and top with additional jam.
• To make icing, stir together powdered sugar, jam, vanilla, and milk. Add more or less milk to create the desired consistency.

GLUTEN FREE DISAPPEARING SWEET POTATO MUFFINS

Steps:

• Whisk together the brown rice flour, sorghum, tapioca starch, guar gum, baking powder, spices, salt and grated sweet potato. Toast the almonds in a dry stainless steel pan until you can smell them (about 5 minutes stirring often). Grind the almonds and quinoa. Mix well with dry ingredients until there are no lumps.
• In a medium bowl melt coconut oil if you are using whisk in honey, vanilla and eggs (if coconut oil is too hot it will cook the eggs so do them separately if you use coconut oil).
• Mix wet ingredients into the dry and fold in the walnuts and drained raisins if you're using them.
• Let dough sit for 30 minutes to allow guar gum to set.
• If you use an ice-cream scoop you can cook these on a cookie tray covered with parchment because they don't spread much. Or you can grease and flour the cookie tray, spread it in and make a big bar out of it. That's what I do now, it's much easier and faster.
• Cook in a 350 degree oven for 20 to 30 minutes until a toothpick inserted in centre comes out clean.