With this muffin the Tiff flour adds to the flavor, this is a meal on its own. There is more labour in this muffin as you have to grate Sweet potato, but easily worth the effort.
What you need to supply:
- Mixer, Muffin tray.
- 3 1/2 cups grated raw sweet potato
- 2/3 cup Sunflower oil
- 4 eggs
- 2 tsp vanilla extract
- 1/2 cup walnuts
- 1/2 cup dried cranberry
Ingredients: Marcelle’s Flour Blend (bean flour, tapioca flour, teff flour), raw brown sugar, cranberries, walnuts, Xantam Gumgluten free baking powder, cinnamon, nutmeg, allspice, salt.
Directions: Empty bag of ingredients in mixing bowl add sweet potato, sunflower oil, eggs and vanilla extract. Mix until well blended, spoon into greased muffin tray. Add 1/2 cup walnuts1/2 cup dried Cranberries Bake at 350 F for approx. 30 to 40 minutes, do knife test.
Product Weight: 490g
*Please Note: Nutrition Values are for finished product
