Flagstaff Celiac Support Group

SWEET POTATO-CRANBERRY MUFFINS

1 1/2 c All-purpose GF flour
1 tsp Xanthan gum
1/2 c Sugar
2 tsp Egg replacer
2 tsp Baking powder
3/4 tsp Salt
1 tsp Pumpkin pie spice
2 Eggs
1/2 c Milk or nondairy substitute
1/2 c Cold mashed sweet potatoes
1/4 c Butter or margarine, melted
1 c Cranberries (fresh or frozen), chopped

Directions for 12 muffins:
1. Preheat oven to 375 degrees
2. Grease muffin tins
3. Combine dry ingredients
4. Combine eggs, milk, sweet potatoes, and margarine; beat with a fork until well blended and smooth; stir into the dry ingredients.
5. Stir in the cranberries
6. Fill muffin cups 2/3 full
7. Bake 22-24 minutes or until a tester comes out clean
8. Cool in the pan for about 10 minutes before removing