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Yammy Muffins

April 10, 2017

Can't get your kids to eat a vegetable?  These muffins will get some vegetables in their tummies for sure!  Adapted from the It's All Good cookbook by Gwyneth Paltrow, these little yummers are a hit at our house. They are gluten, egg, soy and dairy free! Here's the recipe with my changes (even though the original is great!): 

 

Yammy Muffins:

1 large yam (or sweet potato)  The picture of the muffin above has a yellow colored yam

1/2 cup of warmed coconut oil

1/2 cup almond milk (or regular milk if you are nut free)

3/4 cup good maple syrup

1 tsp vanilla extract

2 cups gluten free flour (recipe at the bottom of this page)

1 tsp Xanthan gum

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1/4 tsp allspice powder

1/8 tsp ground ginger

 

Cook the potato ahead of time (I do the day ahead) in the oven at 400 degrees for about an hour.  Poke with a fork first and cook until it's really soft, refrigerate overnight or until you are ready to make the muffins.

 

For the muffins, preheat oven to 375.

Peel the yam, discard the skin and mash up in a mixing bowl with a potato masher.  Mix the coconut oil, milk, syrup and vanilla into the mashed yam.  In a separate bowl, whisk the flour, baking powder, soda, and spices.  Fold the dry ingredients into the wet.  Should look like this:

 

Line about 24 muffin tins with paper liners and evenly distribute the muffin batter, sometimes there's a few less depending on how heavy handed I am.  I use a small ice cream scoop for this.  The muffins are very dense, so smaller seems to bake better.  

 

Bake for 20-25 minutes, brushing the tops with extra maple syrup if desired (not necessary though).  

 

 

The America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (About 9 ⅓ cup)

 

24 oz (4 ½ cups plus ⅓ cup) white rice flour

7 ½ oz (1 ⅔ cups) brown rice flour

7 oz (1 ⅓ cups) potato starch (not potato flour)

3 oz (¾ cup) tapioca starch

¾ oz (3 Tbsp) nonfat dry milk powder


Whisk all ingredients together in large bowl until well combined.  Transfer to airtight container and refrigerate for up to 3 months.

I use this recipe for a lot of applications, so I always have it on hand.

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