Here’s a recipe for gluten-free sweet potato muffins.
3 cups Pamela’s Products Baking and Pancake Mix (contains dairy and almond meal)
4 tablespoons softened butter
2/3 cup honey or sugar
2/3 cup milk (rice or plain soy milk are comparable substitutes) or 1/3 cup water
1 egg or egg substitute (McClendon uses 4 oz of applesauce instead)
1 teaspoon Gluten-free vanilla extract (optional)
1 teaspoon cinnamon
1 1/2 cups of peeled and finely shredded sweet potatoes
2/3 cup of golden raisins or chocolate chips (Enjoy Life brand is dairy free)
In a large mixing bowl, beat the butter, honey, applesauce (egg), sweet potatoes, milk and vanilla on medium speed until well blended. In a separate bowl, mix dry ingredients and stir into the wet ingredients. Spoon batter into greased muffin tins or pour entire mixture into a rectangular 11 x 7 x 2 inch pan. Bake at 375 degrees for 25-30 minutes or until the center springs back when pressed with your fingertip. Cool in pan on a rack for five minutes. Cut pan mixture into small fruit bar-size rectangles or squares and enjoy. Makes approximately a dozen muffins or more bars.
(Mechelle is an eyeball cook, so the amounts are approximate)
Recipe courtesy of Mechelle McClendon