Sweet Potato Muffins


Sweet Potato Muffins (Gluten Free)


¾ c tapioca starch
½ c brown rice flour
½ c quinoa flour
1 ¾ tsp xantham gum
½ c lightly packed brown sugar
1 tsp baking powder
½ tsp baking soda
1 1/2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 c mashed cooked sweet potato
¾ c buttermilk
2 large eggs, lightly beaten
3 Tbsp vegetable oil
2 tsp pure vanilla extract


1. Preheat oven to 375. Grease 12 standard muffin cups.
2. Whisk together the flour, xantham gum, brown sugar, baking powder, cinnamon, baking soda, nutmeg, and salt. In another large bowl, whisk together the sweet potato, buttermilk, eggs, oil, and vanilla. Add flour mixture and mix well.
3. Divide batter evenly among cups. Bake 16-18 minutes. Let cool complete on wire rack before storing. Freezes well.


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