Dessert Recipes Uncategorized

Sweet Potato Spice Muffins

1/2 a 15oz can of Organic sweet potato puree

2 oz of canola oil

1 oz of Rice milk

1/3 cup water

1 1/4-1 1/2 cup white sugar (depending on how sweet you like your muffins)

1 3/4 cup all purpose flour

1 Tsp baking Soda

3/4 Tsp salt

1/2 Tsp ground Cinnamon

1/2 Tsp ground Nutmeg

1/4 Tsp gound Cloves

1/8 Tsp ground Ginger

 

Preheat the oven to 350 Degrees. Preline a 12 cupcake/muffin baking pan. In one large mixing bowl mix all wet ingredients, in another mix your dry ingredients.  Mix each bowl well then combine the two and blend well.  Pour into your prelined muffin pan at about 3/4 full. Bake in a convection oven at 350 degrees for about 16 minutes. To test to see if they are completely cooked through remove from oven and insert a toothpick into the center of a muffin and if it comes out clean it is done.. if not it may need another minute or two. When they are finished set them on a cooling rack to cool off. Enjoy!

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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