Gluten, Dairy And Soy Free Sweet Potato Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1/2 cup dairy-free soy-free margarine, softened (i like earth balance soy-free)
• 1 1/4 cups sugar
• 2 eggs
• 1 1/4 cups cooked mashed sweet potato
• 1/4 cup coconut milk (use light if you like)
• 3/4 cup brown rice flour
• 3/4 cup quinoa flour
• 2 teaspoons gluten free baking powder (i use clabber girl)
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup raisins (optional) or 1/2 cup dried cranberries (optional)
• 1/4 cup pecans (optional) or 1/4 cup walnuts (optional)

Recipe

• 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 preheat oven to 375°.
• 3 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 add the sweet potato mash and coconut milk to the egg mixture. stir well to combine.
• 5 in a separate bowl combine the rice flour, quinoa flour, baking powder, salt, cinnamon and nutmeg.
• 6 add the dry mixture to the wet mixture, stirring until just combined. fold in the dried fruit and nuts if using.
• 7 grease a muffin tin with a bit more margarine. spoon the batter into the cups, filling about 3/4 full.
• 8 combine an additional 2 tbsp sugar and 1/4 tsp cinnamon and sprinkle generously over muffins.
• 9 bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.