Gluten Free Sweet Potato Muffin Mix
What you need to supply:
- Mixer,
- Muffin tray.
- 1/2 cup dried cranberries
- 1/2 cup walnuts
- 3 ½ cups grated sweet potato
- 1 cup vegetable oil
- 4 eggs
- 1 tsp vanilla extract
Ingredients: Marcelle’s Flour Blend (bean flour, tapioca flour, teff flour), raw brown sugar, cranberries, walnuts, xantham gum gluten free baking powder, cinnamon, nutmeg, allspice, salt.
Directions: In mixing bowl add Sweet potato Vegetable oil, eggs, cranberries, walnuts and vanilla extract. Empty dry mix into bowl and mix until blended spoon into greased muffin tray generously. Bake at 350 F for approx. 30 to 40 minutes, do knife test.
Product Weight: 490g
*Please Note: Nutrition Values are for finished product
