Ingredients

The following ingredients have 4 Servings
  • 160 g gluten free flour blend (preferably rice free) (I use GFA rice free flour blend B (see NOTES) )
  • 80 g ground almonds ((almond meal))
  • 1½ tsp ground psyllium husk powder (or 1 tsp xanthan gum)
  • pinch fine sea salt
  • 1 tsp GF baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 50 g unsalted butter/dairy free spread/coconut oil (butter should be softened; coconut oil should be melted)
  • 120 g soft light brown sugar or coconut sugar
  • 3 large eggs (UK large)
  • 200 g Full Green Sweet Potato Vegi Rice (1 bag) (or equivalent weight mashed/riced cooked sweet potato)
  • 1 tsp vanilla extract

Instruction

  • Prepare a muffin tin ready with medium-sized muffin cases.
  • Preheat the oven to 180 C/350 F/Gas 4.
  • Weigh and mix together the dry ingredients (flour; almonds; psyllium; salt, baking powder; bicarbonate of soda; spices) and set aside. TIP : weigh into an airtight container and shake vigorously to mix.
  • Beat together the butter/spread/melted coconut oil with the brown sugar until light and fluffy.
  • Add and beat in the eggs one at a time until well blended and slightly lighter in colour.
  • Add the sweet potato and vanilla extract and beat again until well-blended.
  • Add the dry ingredients to the wet mix and lightly fold through until evenly blended.
  • Spoon the batter into the muffin cases (about two-thirds full) and smooth the tops.
  • Bake for 12 to 14 minutes until firm and springy (be careful not to over-bake, or the muffins will become dry).
  • Carefully remove from the tray and place on a wire rack to cool completely (cover with a clean cloth whilst cooling)