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Home > Celiac Travel Blog > Sweet potato muffin recipe

Sweet potato muffin recipe

Published 16 May, 2008

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As well as being gluten free, these muffins are egg free and dairy free too. In a recent bid for weight gain, I've been baking up a storm, and this is the first of the gluten free baking posts.

These sweet potato muffins are adapted from a potato muffin recipe in Friendly Food, the bible of all things non-allergenic. I wanted to make a savoury gluten free muffin, plus I had no white potatoes in the cupboard!

So here's how...

Gluten free, egg free, dairy free sweet potato muffin recipe

This is a doubled amount and will make about 20 large muffins - you can halve it if you want, but only reduce the gluten free baking powder to 2 tsp.

230 g cooked, mashed sweet potato
125g dairy-free, gluten free margarine
3 spring onions (scallions), very finely chopped
20g pine nuts
20g pumpkin seeds
2 tbsps 'fake' parmesan like dairy free gluten free parmezano (this is optional, it's just that when I put onion in a muffin, I kind of feel compelled to put cheese in there too, which is tricky when you're dairy free ;-)
550g gluten free flour - you can use a store-bought mix, or these proportions, as I did: 90g gram flour, 90g soya flour, 150g potato flour, 100g tapioca starch (or arrowroot), 120g cornflour (cornstarch). You can also make this soya free by using rice flour instead.
3 tsp gluten free baking powder
400ml water
1/2 tsp salt

When you've cooked the sweet potato (about 6-7 minutes boiling of diced), lay it out on a plate so it can steam while it cools and lose a bit of its moisture. Then mash it with a fork.

Mix the margarine, cooled mashed sweet potato, onions and salt in a bowl then stir in the sifted dry ingredients adding water as you go until all the water is added. Your mix should be thick but quite wet.

Fill around 18-20 muffin tin holes about 2/3 full and sprinkle the pine nuts and pumpkin seeds over the top.

Bake for 15 minutes in a 190C oven - or until a skewer comes out clean when pushed into the centre of a muffin. Remove and leave to cool for 5 minutes before turning out onto a wire rack.

Try and wait longer than 5 minutes before stuffing a tasty gluten free egg free sweet potato muffin in your face ;)

Let me know how you get on, and any alternative ingredients you try with these babies.