Sweet Potato Muffins- Gluten Free

Published April 11, 2014

I love cooking with sweet potatoes in all sorts of dishes from sweet to savory. I had been cooking with sweet potatoes recently and had some extra cooked ones so I used them in this recipe. Easy to make, moist and not too sweet they make great breakfast or snack. They also freeze well.

Sweet Potato Muffins- Gluten Free

4 eggs, slightly beaten

3/4 c. oil

1 c. sugar

2 c. cooked sweet potatoes

1 3/4 c. gluten-free flour

1 T. cinnamon

1 t. nutmeg

2 t. baking powder

1 t. baking soda

3/4 t. salt

Blend together in large bowl eggs, sugar, sweet potatoes and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and stir until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 20-25 minutes or until muffins spring bake when touched lightly. Makes 30-36.