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.

Instructions

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 2/3 cup walnuts, 2/3 cup dried Cranberries. Bake at 350 F for approx. 30 to 40 minutes, do knife test.

What you need to supply:

• Mixer,
• Muffin tray.
• 3 ½ cups grated raw   sweet potato
• ½ cup walnuts
• ½ cup cranberries
• 1/4 cup grape seed Sunflower oil
• 2 eggs
• 1 tsp vanilla extract

Product Weight: 490g

Ingredients: Marcelle’s Flour Blend (bean flour, tapioca flour, teff flour), raw brown sugar,  gluten free baking powder, guar gum xantham gum, cinnamon, nutmeg, allspice, salt.

*Please Note: Nutrition Values are for finished product