Sweet Potato Muffins Recipe makes 12 cupcake-sized muffins.
1 cup gluten free plain flour
1/2 cup sorghum flour
3 tsp baking powder
2 cups (300g) sweet potato (cooked and mashed)
2/3 cup (150g) butter
1/2 cup buttermilk
2 tbsp sugar
1 tsp cinnamon
Preheat oven to 350F/180C and line muffin tins with papers
Using a beater, fluff up the sweet potato, sugar and butter, then add the eggs.
Add milk, then the dry ingredients gradually, turning down the beater speed as it gets thicker.
Spoon into muffin tins and cook for 20 minutes or until golden brown and springy.