Wednesday, November 9, 2011

Recipe Tweak - Sweet Potato Mini-Muffins

A friend of mine posted this "Baked Pumpkin Donuts" recipe from  It looked good, but I wanted to make it with sweet potato.  I had a couple of cans of sweet potato puree on hand, plus pumpkin is one of her minor allergens.  I left out the pumpkin pie spice, because she tends to get irritated by spices.  Even though she tested negative for cinnamon, for example, I just think it makes her a little itchy/sneezy.  I decided to make them into mini-muffins, for this morning's playdate, and they came out pretty good.  So, here is my version:

Milk-Free, Egg-Free, Wheat-Free
  • 2 c. King Arthur Flour Gluten-Free Multi-Purpose Flour*
  • 1 1/2 tsp baking powder (corn-free, if needed)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 c. Earth Balance Soy-Free Natural Buttery Spread**
  • 1/2 c. brown sugar
  • 1 "egg" (using Ener-G egg replacer)
  • 1/2 c. canned sweet potato puree
  • 1/3 c. rice milk (I used plain rice milk)
  1. Preheat oven to 375°F.
  2. Combine the first 4 ingredients in a bowl and set aside.
  3. In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.
  4. Add the "egg", the sweet potato puree and rice milk.
  5. Add the flour mixture and mix until just combined.
  6. Using a small cookie scoop, place dough into mini-muffin cups.
  7. Bake for 18 minutes.
*KAF GF MPF Ingredients: rice flour, tapioca starch, potato starch, whole grain brown rice flour --Risk of flax seed cross-contamination
**Flavoring derived from corn
(I actually didn't even make the icing, but here is the allergy-friendly tweak that I would have made...)
  • 1/2 c. powdered sugar (you can use corn-free powdered sugar)
  • 1 Tbsp vanilla rice milk (or your preferred "safe" milk)
  • cinnamon (optional)
  1. Place powdered sugar and rice milk in a bowl and whisk to combine.  Drizzle over cooled muffins, as desired.

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