Muffins

If you know me lately you know I have a serious muffin/cupcake addiction. I'm not sure how to get over this one, so I just keep playing with it and discovering lots of yummy treats to keep me from starving throughout the day when food is just beyond my ability to make because of baby, housework, etc. keep me too well occupied to think about cooking. So I keep a muffin supply and I get by alright. So here I am finally joining the ranks of those sharing quality cooking information in the virtual world of the internet. Like most things I make, unless I'm cooking specifically for someone else, this one is gluten free. I know there's a lot of controversy about whether or not oats qualify as GF or not, but I tend to lean towards the they're alright side because I buy the certified GF Oats and make my own flour. Plus I figure I'm the only one who is really going to suffer if there is contamination, so I risk it. If corn were the ingredient in question I'd probably not risk it. This recipe was adapted from the Whole Foods Allergy Cookbook by Cybele Pascal of which I am not a fan, but I got it from the library so I figured I'd try a few things from it and see what I could do with it.


1 1/2 cup mashed sweet potato
1 cup rice milk
2 eggs
1/4 cup + 1 Tbsp sunflower oil
1/3 cup maple syrup
1/2 cup brown rice flour
3/4 cup oat flour
3/4 cup buckwheat flour
1/2 tsp cinnamon
1/4 tsp nutmeg
3 1/2 tsp baking powder
1/2 cup dried cranberries
1/2 cup walnuts

bake at 400 for 20 min
11 muffins - I am incapable of making 12 ever!

These were a rotation food, can't always have sweet potatoes, but when I can this is a good way to have them. They didn't last very long.