Sweet Potato Muffin Gluten free
WET
1 cup mashed sweet potato (roast in jacket 400ºF 40 minutes)
1/2 cup sweetener maple syrup (replace with 3/4 cup allulose)
1/4 liquid - almond milk, soda water etc
1/4 cup melted fat: butter or coconut oil
DRY
1 cup gluten free flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
MAKE
combine dry ingredients together.
In a mixer or bowl mix the mashed sweet potatoes, sweetener of choice, liquid of choice and melted fat of choice.
Gradually add in the dry ingredient to the wet and mix until just combine.
Scoop the batter into a muffin tin with paper cups and bake 350ºF for 25-30 minutes or until a toothpick comes out clean.
Cool before serving.
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