Delicious Organic Sweet Potato Muffin Gluten Free Recipe

Today is recipe Thursday here on Jeanpatch Holistics blog.  This is a southern comfort food for sure!  Today it is cold and cloudy out and the perfect day for making something warm and yummy in the oven.   I'll be sharing a delicious gluten free recipe today which is one of my favorite's for breakfast;  Gluten free Organic Sweet Potato Muffins!  Let's get started on the ingredients and what the finished product looks like.

I use my ceramic muffin dish that I got off of QVC year's ago and absolutely love because clean-up is a breeze.
Ingredients List:

• 1 cup gluten free organic flour of your choice (amaranth, rice, soy, corn, millet, buckwheat, quinoa)
• 2 large organic eggs
• 1/2 cup water
• 1/2 teaspoon baking powder (aluminum free)
• dash of salt
• 1/2 cup gluten free baking mix of your choice
• 1 cup mashed organic cooked organic sweet potato
• 1 tablespoon cold butter cubed

I always use organic ingredients in all my cooking.  It is better for you and it really makes a difference in how your food tastes, not to mention helping you to feel more energetic.  The first thing I do is beat the 2 eggs in a large mixing bowl.  I add in the water and sweet potato and mix well with a wood spoon.  Next, add the flour, baking powder and salt and blend well.  Last add in your cubed cold butter mashing it a little in to the mixture.  If the mixture is too dry just add a little more water until it is just moist but not runny.
Now oil your muffin dish and spoon in 1/4 cup of the mixture into each opening.  I use a 6 cup muffin pan.  If you have any left over batter just portion it out into the 6 sections.  Place in a 350 degree oven and bake for 20 minutes or until knife comes out clean.  Let cool 10 minutes before removing from muffin dish.
Enjoy your delicious and nutritious gluten free sweet potato muffins!