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