Sweet potatoes are often associated with autumn and Thanksgiving, but I happily eat them all year long. Besides tasting great, they’re also packed with healthy nutrients like magnesium, Vitamin C, and beta carotene. Sweet potatoes: they do a body good. Please don’t sue me, National Dairy Council!
Last week, I was at Costco, home of gigantic foodstuffs, and picked up a ten pound box of sweet potatoes. So far, I’ve made mashed sweet potatoes, shepherd’s pie topped with said mashed sweet potatoes, sweet potato fries, and these sweet potato pecan muffins. I’ll have to come up with some more sweet potato recipes, as I think that I still have about half of the box left.
These muffins are slightly spicy, with cinnamon and nutmeg (I’ll have to try adding ginger, too, the next time I make them), and super moist. They also keep very well for a gluten free baked good. My recipe is sugar free, but you can substitute granulated sugar 1 to 1 for the xylitol.
recipe yields 10 muffins
Notes: You can find the recipe for the gluten free flour blend that I use over here.
Ingredients
1 cup gluten free flour blend
1/3 cup xylitol (or sugar)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/8 tsp. xanthan gum
1 1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
3/4 cup sweet potato puree
1/2 cup chopped pecans
1/4 cup milk
1/4 cup vegetable or canola oil
1 egg
3/4 tsp. pure vanilla extract
Instructions
1. Preheat oven to 350 degrees F, and prepare a regular muffin pan with paper liners or by spraying with non-stick cooking spray. Set aside.
2. In a large mixing bowl, combine the first eight ingredients (the dry ingredients plus the xylitol/sugar).
3. In a small bowl, combine the milk, oil, egg, and vanilla extract. Mix together using a whisk or a fork.
4. Add the wet ingredients and the sweet potato puree to the dry ingredients and sugar in the large mixing bowl. Using a wooden spoon or a hand mixer, mix until just combined. Add the chopped pecans and stir them in by hand.
5. Using a large spoon or disher, fill the muffin tins 2/3 full. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow to cool for five minutes, remove muffins from the pan, and either serve immediately or cool completely on a rack.
Posted in Alternatively Sweetened, Desserts, Food, Gluten Free | 4 Comments »
It seems to be muffin day in blog land!I think this recipe takes the cake… uh… muffin.
posted: April 21st, 2009 at 9:47 amI would be all about an official Muffin Day!
posted: April 21st, 2009 at 5:09 pmThese muffins look great! I’m always looking for new gluten-free muffin recipes. Thanks!
posted: May 14th, 2009 at 10:00 amI’m not allergic to gluten but would love to make this for my diabetic aunt. Do you think it’s ok if i substitute the GF flour for 1/2 c all purpose or cake flour and 1/2 c whole wheat flour and take out the xanthan gum?
posted: April 25th, 2011 at 1:06 pm