Gluten, Dairy And Soy Free Sweet Potato Muffins

1. 1

   You can bake, boil, microwave or steam the sweet potatoes. I personally like to bake them, let them cool, and then slice them in half and scoop the meat out with a large spoon. Mash the meat up and make sure there are no strings--nobody likes a stringy muffin!

2. 2

   Preheat oven to 375u00b0.

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   Cream the margarine until it is light and fluffy. Slowly add the sugar and beat on medium speed. Then add the eggs one at a time, beating well after each addition.

4. 4

   Add the sweet potato mash and coconut milk to the egg mixture. Stir well to combine.

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   In a separate bowl combine the rice flour, quinoa flour, baking powder, salt, cinnamon and nutmeg.

6. 6

   Add the dry mixture to the wet mixture, stirring until just combined. Fold in the dried fruit and nuts if using.

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   Grease a muffin tin with a bit more margarine. Spoon the batter into the cups, filling about 3/4 full.

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   Combine an additional 2 tbsp sugar and 1/4 tsp cinnamon and sprinkle generously over muffins.

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   Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.