Spinach and Sweet Potato Muffins

This recipe is adapted from the Intolerant Gourmet website which I pretty much visit on a daily basis. Her book is brilliant too.

The muffins freeze well and defrost in the microwave. Great as a snack or a last minute lunch smothered in hummus or bean spread. Egg replacers are available from health food stores. The main brands are Ener-G and Orgran. For egg eaters, just add 2 beaten eggs to the mixture. Makes 12.

2 cups or 300g sweet potato
2 handfuls of spinach
2 heaped teaspoons of egg replacer
4 tablespoons of water
100ml of oil
170g of gluten free, self-raising flour
1 tsp gluten free baking powder

Peel, chop and steam and mash the sweet potato. I usually just microwave for about 10mins.

Wilt the spinach. Again I just microwave for about 1 minute.

Whisk the egg replacer, water and oil till it resembles a thick paste. Add the flour, baking powder and sweet potato till well combined. Chop the spinach and add to mixture. Place dollops in a greased or silicon muffin tray. An ice-cream scoop as suggested by the Intolerant Gourmet is quite useful for this bit. Place in a pre-heated oven at 180 degrees for 25 minutes till golden.

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