Gluten Free Sweet Potato Muffins

Ingredients:

• 1/2 cup oil
• 1/2 cup sugar (I used xylitol*, making it sugar-free.)
• 1 egg
• 1 egg white
• 1 cup unsweetened apple sauce (or very ripe pear, puréed)
• 1 cup sweet potatoes, baked, peeled and puréed
• 1/4 cup milk (or dairy-free alternative)
• 2 teaspoons pure vanilla extract
• 1 1/2 cups Carla's Gluten Free Cake Blend Recipe
• 1/8 cup flax seed meal
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg

Instructions:

1. Oil muffin pans or use paper liners.
2. Preheat oven to 350F°.
3. In the bowl of your mixer cream oil and sugar together.
4. Add egg and mix throughly, but do not over beat.
5. Add applesauce, sweet potatoes and vanilla; blend well on low speed.
6. Add all remaining dry ingredients together in a separate bowl; whisk well.
7. Add dry ingredients to wet ingredients all at once; blend together on low to medium speed.
8. Pour batter into prepared muffin tins, 3/4 way up to the top.
9. Bake for about 22 minutes and until toothpick inserted in the center comes out clean.
10. Transfer to a cooling rack as soon as possible. They will shrink down a bit upon cooling, therefore, the higher the tins are filled the better.

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