A Baking Experiment: Gluten Free Chocolate Sweet Potato Muffins
I absolutely love baking! Who doesn’t like a chemistry experiment that you can eat? This weekend I was doing some experimenting in the kitchen. I tried out a muffin recipe that I made up myself…and it turned out delicious. The muffins have an interesting - but tasty - combo of flavours, so I figured I’d share the recipe with you. If you’re wanting to try something different, test out this recipe.
P.S. - This recipe is also low FODMAP if you use lactose free dairy :)
Gluten Free Chocolate Sweet Potato Muffins
Yield: approx 24 muffins
Ingredients
Chocolate portion
2 cups all-purpose gluten free flour
1 cup white sugar
1/2 cup cocoa powder
3 teaspoons baking powder
1 egg
1 cup plain yogurt
1/2 cup milk
1/2 cup melted margarine
Sweet potato portion
2 cups all-purpose gluten free flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1 pinch salt
2 cups cooked sweet potato, mashed
3/4 cup milk
1/4 molasses
2 tablespoons ginger paste
Peanut butter for topping
Instructions
Preheat oven to 350 F
Mix wet chocolate portion ingredients together in a bowl: egg, yogurt, milk, margarine.
Mix wet sweet potato ingredients together in a separate bowl: sweet potato, milk, molasses, ginger.
Mix dry chocolate portion ingredients together in a third bowl: flour, sugar, cocoa powder, baking powder.
Mix dry sweet potato portion ingredients together in a fourth bowl: flour, sugar, baking powder, cinnamon, salt.
Add wet chocolate ingredients to dry chocolate ingredients. Add wet sweet potato ingredients to dry sweet potato ingredients. Mix just until combined - do not over mix.
Place paper liners into a muffin tin. Using a spoon or scoop, place some chocolate batter into each muffin liner. Then put a small dollop of peanut butter in the centre of the batter. Next, use a spoon or scoop to place some sweet potato batter into each muffin liner.
Bake for 25-30 mins, depending on how much batter was used for each muffin. When you test your muffins with a toothpick, the wetness of the sweet potato might make it seem like the muffins aren’t done. Look for any chocolate batter on your toothpick when testing for doneness.
Let cool for at least 20 minutes. I found that the next day the muffins were even tastier because they’d had a chance to sit.
Because of the sweet potato and yogurt ingredients, if you’re planning on storing these muffins for more than a couple days, I recommend freezing them to make sure they keep well. They thaw quite quickly when left out at room temperature.
Do you think you’ll try out this recipe? If you do end up trying it, let me know what you think :)