Wednesday, 28 August 2013

Recipe: Sweet Potato & Blueberry Muffins

I make a lot of muffins. 

They're perfect for lunchboxes, after-school snacks or breakfasts on the run.  They're also the perfect vehicle to play around with in order to cater for all food allergies or dietary requirements.

These Sweet Potato & Blueberry Muffins are based on a couple of recipes I've combined in order to make them gluten free, dairy free, nut free and refined sugar free where necessary.

And before you hear sweet potato and freak out, give 'em a try- yum!

Sweet Potato & Blueberry Muffins
1 large Sweet Potato (about 500g)

1/2 - 3/4 cup milk of your choice (rice, almond or regular.  The amount you use will depend on the water content of your sweet potato)
1/2 cup oil (I like coconut, but you can use extra virgin olive too)
1 tsp vanilla extract
1/4 - 1/2 cup organic pure maple syrup (optional depending on your tastes and the sweetness of your sweet potato)

2 cups of gluten free flour (if your blend does not include Xanthan gum add 1 tsp)
2 tsp gluten free baking powder
2 tsp baking (bicarb) soda

3/4 cup blueberries (fresh or frozen)

1. Wash your sweet potato, prick with a fork and roast on 200'C for about an hour or until tender.  Cool.

2. Grease or line a 12 cup muffin pan. (I like silicon liners)

3. Mix the dry ingredients in another bowl, making sure to break up any lumps in the bicarb.  (You could sift, but I'm way too lazy!)

4. Peel the sweet potato, mash with a fork (or puree in a food processor if you prefer).  Then add the milk, oil, vanilla and maple syrup, if using.

5. Add the wet ingredients and the blueberries to the dry ingredients and mix until just combined. Spoon into the prepared muffin pan.
6. Bake at 200'C for 20-25 minutes.
7. Enjoy!
Like most gluten free baking, they go stale quick but they freeze well.

Do you have a muffin combo I've just got to try?

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