This is the mack daddy of muffins at our bakery. For the first few months it was the only muffin we made, and now if we try to skip a day there’s a serious outcry from our morning-weary, muffin-loving customers. The combination of sweet potato, cinnamon, and dried tart cranberries is not only delicious but also beautiful. We chose sweet potato as an egg substitute because it has excellent binding properties and a high moisture content, keeping these muffins moist and tender. As an added bonus, it’s high in vitamins B6, C, and D, as well as in iron and stress-busting magnesium. What a great way to start your day!
Ingredients
- 1¾ cups Bob’s Red Mill gluten-free all-purpose flour
- 1¼ cups organic sugar
- 1 tablespoon gluten-free baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 1 cup canned sweet potato purée
- ½ cup non-dairy milk or water
- ½ cup canola oil
- 1 cup dried cranberries
How to Make It
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or spray each muffin cup with canola oil.
- In a large bowl, sift the flour, then add the sugar, baking powder, cinnamon, xanthan gum, and salt. Whisk thoroughly. In a medium bowl, whisk together the sweet potato, non-dairy milk, and oil. Pour the wet ingredients into the dry ingredients and mix well using a spatula. Fold in the cranberries and let the batter sit for 10 to 15 minutes.
- Scoop the batter into the prepared muffin cups to about two-thirds full. Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool for 15 minutes before turning out onto a cooling rack.
