Bunner's Bake Shop: Sweet Potato-Cranberry Muffin
Ashley Wittig and Kevin MacAllister , Bunner's Bake Shop
Published Thursday, April 17, 2014 8:07AM EDT
Last Updated Tuesday, April 22, 2014 6:41AM EDT
- 1 ¾ Bob's Red Mill gluten-free all-purpose flour
- 1 ¼ cups organic sugar
- 1 tablespoon gluten-free baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 1 cup canned sweet potato puree
- ½ cup non-dairy milk or water
- ½ cup canola oil
- 1 cup dried cranberries
Preheat the oven to 375 F. Line a 12 cup muffin pan w paper liners or spray each muffin cup with canola oil.
In a large bowl, sift the flour, then add the sugar, baking powder, cinnamon, xanthan gum, and salt. Whisk thoroughly. In a medium bowl, whisk together the sweet potato, non-dairy milk, and oil. Pour the wet ingredients into the dry ingredients and mix well using a spatula. Fold in the cranberries and let the batter sit for 10 to 15 minutes.
Scoop the batter into the prepared muffin cups to about two-thirds full. Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool for 15 minutes before turning out onto a cooling rack.