Sweet Potato Muffins

sweet potato-muffins4I haven’t made any gluten free dishes for ages, and my husband is stomping around the house grumpy and with a swollen belly. Time for a little appeasement methinks. Not only that, I have been told by my own doctor that the fatigue and headaches I experience may possibly also be gluten related. Yikes. Gluten related health issues are on the rise all over (article linked). Let’s not pretend it’s a fad. Here’s something I whipped up for breakfast with last night’s roast sweet potato leftovers, to make up for not being able to eat toast anymore 🙁

Makes 12 cupcake-sized muffins.

Ingredients:

  • 1 cup gluten free plain flour (doves farm)
  • 1/2 cup sorghum flour
  • 3 tsp baking powder
  • 300g sweet potato (cooked and mashed)
  • 150g butter
  • 3 eggs
  • 1/2 cup buttermilk
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • pinch salt

Instructions:

  1. Preheat oven to 180C and line muffin tins with papers
  2. Using a beater, fluff up the sweet potato, sugar and butter, then add the eggs.
  3. Add milk, then the dry ingredients gradually, turning down the beater speed as it gets thicker.
  4. Spoon into muffin tins and cook for 20 minutes or until golden brown and springy.

sweet potato-muffins6

notes:

  • you can cook the sweet potato in the microwave – it loosely fills just about a cup when cooked.
  • Camel milk or coconut milk can be substituted for buttermilk, and virgin coconut oil for the butter. This will keep the mix casein free, and add a lovely sweetness to the mix
  • I dribbled a little olive oil on the tops of the muffins just before baking – this gives a more golden and crisp finish on the tops.

 

 

 

10 Comments

  1. These look amazing. Thanks for sharing. Yes, the gluten free thing is not a fad as so many of us can testify. If I could eat gluten I would…

  2. Those look great! My husband has celiac disease….it’s not easy – but at this point (10 years after diagnosis), I think I miss all the goodies for him more than he does!

    • For so long, it was just my husband, and I’m a terrible sympathist. I used to continue to buy real bread and pasta and eat it in front of him. I suppose it’s karma that I must now face the same issues. If you know of a good way to get decent pastry, please let me know!

  3. will be trying these out, can I just use ordinary flour?

  4. On a sweet potato run at the moment – just can’t get enough – must try these with stoneground. I use laban instead of buttermilk usually. Works really well.

  5. what could I substitute instead of eggs? (but not flax seeds?)

    • Hi Tammy, hmm, not sure really. The eggs help to bind and keep the muffins moist and elastic. Ideally I’d think a combination of things – maybe a banana, some commercial egg replacer and a touch of extra baking powder. Tofu might also help keep the muffins moist, as would some extra sweet potato.
      Sorry I can’t be more specific – cooking without eggs isn’t really my thing. I do follow a great blog called mymezzaluna.com however, and she has a family full of allergies (including eggs) – might be a good one for you to check out.

  6. Rose Miller says:

    FYI. 150 g butter =2/3 cup and 300 g sweet potatoe = 1 1/3 cups. I would add a little more sugar next time but otherwise they are great! Do not over mix

Some other suggestions or opinion to add? Please comment