Saturday, February 25, 2012

Sweet Potato Muffins - Gluten Free

Baked sweet potatoes make the best desserts versus boiled, but shredded makes them even better!
I am using the method used in the Brown Sugar Pecan Sweet Potato Bread and mix from Creating the “Muffin Mix”.

These are not too sweet and great for breakfast or brunch. I actually ate one for dinner as I just haven’t cooked much this week.

These muffins came about because I had shredded sweet potatoes and did not want to cook them all in a dish.

The recipe is very simple. If you have a plain gluten-free muffin mix, it should work just fine.  Gradually add the liquids as with all gluten-free mixes, liquid requirements depend on the actual flour mix. This mix has more fiber than most mixes, thus requires a little more liquid..

Sweet Potato Muffins - Gluten-Free

Sweet Potato Muffins with Pecans


Dry Ingredients
2 cups "Fixed-up Muffin Mix" (or your favorite plain muffin mix)
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp ginger powder

Wet Ingredients
4 tbsp butter - softened
2 large eggs
1 tsp vanilla extract
2/3 cup butter milk
2 tbsp water, if needed

1 1/2 cup shredded sweet potatoes, (sauté  or microwave to soften a bit, but should not be mushy. Cooked = 1 cup shredded)
1/4 cup pecans, chopped

Preheat oven to 350 degrees F.
Grease or cover the muffin tin with cupcake papers.
Whisk the dry ingredients together.
Using a mixer, beat the egg, butter and  extract until fluffy.
Beat in the Dry ingredients, adding  the buttermilk as you mix.  Beat about one minute.  Gently fold in the sweet potatoes and pecans. A fork works well and does not flatten the batter.

Sweet Potato Muffins- batter mixed

Spoon the batter into the cupcake tin, lightly twirl to smooth using  a fork or toothpick

Sweet Potato Muffins- ready for oven
Bake for 25 to 30 minutes or until done. Toothpick test works well.

Sweet Potato Muffins- just out of oven

Remove cupcakes from pan  and serve immediately or cool on a wire rack

Sweet Potato Muffins

Sweet Potato Muffins- one one

Cover with cellophane wrap or place in a lidded container; store on counter for up to two days or refrigerate. To re-warm, microwave 10 to 12 seconds.

Servings: 12

Nutrition (per muffin): 167 calories, 7.2g total fat, 2.5g monounsaturated fat, <1g polyunsaturated fat, <1g linoleic acid, 3g saturated fat, 46.1mg cholesterol, 23.3g carbohydrates, 1.6g fiber, 21.7g net carbohydrates, 9g sugar, <1mg stigmasterol, 2.1g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 83.6mg sodium, 117.8mg potassium, 3.3g protein, 68.9mg calcium, 2536.5IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 2.9IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, <1mcg lycopene, 4.2mg phytosterols, 3.4mcg selenium, <1mg thiamin, <1mg zinc

If you are using extra oil to sauté the sweet potatoes, you may want to reduce the fat in the recipe by 1 tablespoon.

I waited a day to see how these were  re-warmed.  They are still soft and fluffy.

All week I have been looking for meal ideas. One of the sides was these sweet potatoes. The sweet potatoes used in the muffin recipe should look like this, instead of being mushy.

Sweet Potatoes

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