Sweet Potato + Chinese Five Spice Muffins

I previously posted about purchasing Gwyneth Paltrow's newest cookbook: It's All Good.  In the meantime, we've tried a few things out of it...I'm now completely addicted to Vegenaise.   We're about to try some of the meals.  But I can say with complete confidence that I would have been happy with just the following recipe (plus maybe the Vegenaise) out of the acquisition of that book. 

The first time I made these, Evie and I did it together...she was a super big help, especially when it came time for taste testing...!





Sweet Potato + Chinese Five Spice Muffins

from It's All Good by Gwyneth Paltrow

Ingredients

1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing the muffins
1 teaspoon pure vanilla extract
2 cups gluten-free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 tablespoons Chinese five-spice powder
1/2 teaspoon fine sea salt

Directions

Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.
Peel the sweet potato, discard the skin and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple syrup or xylitol, and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder and salt. Fold the dry ingredients into the wet ingredients.
Line a 12-cup muffin tin with paper or silpat liners and evenly distribute the muffin batter among the cups.
Bake at 400°F for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with extra maple syrup during the last 5 minutes of baking. Let the muffins cool before serving.

Comments

I used Bob's Red Mill All Purpose Gluten Free Baking flour and added a teaspoon of xantham gum (also Bob's).  I have found these muffins to be super light and yummy.  The all natural maple syrup is delicious and a wonderful sweetener.  The second time I made the muffins, I did not brush the top with extra maple syrup and I actually liked them more without.  I also made a tray of mini-muffins, which left enough for 6 larger muffins (just put about a tablespoon or so of water in the empty muffin tins for even baking).


Family approved!!!

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