Sweet potato muffins Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

PORTIONS: 12


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ORGANIC INGREDIENTS

  • 210 g (1 1/2 cups) all-purpose flour "La Merveilleuse"
  • 7,5 ml (1 1/2 tsp) baking powder
  • 5 ml (1 tsp) cinnamon
  • 1 pinch of ground clove
  • 5 ml (1 tsp) grated nutmeg*
  • 1 ml (1/4 tsp) salt
  • 235 g (1 cup) sweet potato puree
  • 65 g (1/3 cup) light olive oil
  • 160 g (1/2 cup) maple syrup
  • 2 medium eggs (90 g)
  • 12 whole pecans

PREPARATION

  1. Preheat the oven to 180 °C (350 °F).
  2. In a bowl, combine the flour, baking powder, cloves, nutmeg, and salt.
  3. In a separate bowl, mix together the sweet potato puree, oil, maple syrup, and eggs. Beat until smooth. 
  4. Mix the dry ingredients into the liquids and whisk until the batter thickens.
  5. Divide the batter into a paper-lined muffin tin. Garnish each muffin with a pecan.
  6. Bake on the middle rack, 26 minutes, or until an inserted toothpick comes out clean.
  7. Remove immediately from muffin pan and let cool on a wire rack.
Recipe Sweet potato muffins Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

These sweet potato muffins melt in your mouth. Nutritious and wonderfully spiced, enjoy them and experience the flavors of fall.

TIP

* Grated nutmeg has a slightly sweeter and more aromatic taste than ground nutmeg. However, if you don't have nutmeg at home, you can substitute 2.5 ml (1/2 tsp) of ground nutmeg.

HEALTH TIP

Sweet potatoes are an excellent source of manganese (55% of the recommended daily intake per muffin). This essential trace element plays an important role in insulin secretion, which regulates blood sugar levels. It also helps the body absorb fats and sugars. Also rich in vitamins A, B6, and copper, sweet potatoes are definitely a vegetable worth discovering!