Sweet Potato Muffins (modified for TED)

[Anonymous]

You can make these muffins if you can use these basic TED ingredients:

rice, rice milk, potato, sweet potato, salt

Plus a few additional ingredients:

some sort of margarine (soybean oil, corn oil, etc.), sugar, baking soda, baking powder, vanilla and other spices (optional).

You could probably substitute the sweet potato for pumpkin or other squash if you can’t use sweet potato.

Here is the modified recipe for Sweet Potato muffins. I found the original one in the Feb/March 2007 ‘Wondertime’ magazine (an excellent magazine, by the way).

Sweet Potato Muffins (modified for TED)

Makes 12 standard or 36 mini-muffins

1 stick butter substitute, softened (I used Fleishmanns unsalted)

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 egg substitutes (can use 1-1/2 Tablespoons water plus 1-1/2 Tablespoons oil plus 1 teaspoon baking powder for EACH egg – Other egg substitutes are available online)

1/2 cup milk substitute (I used rice milk)

1/2 teaspoon vanilla extract

1-1/3 cup mashed baked sweet potato (could also be squash or pumpkin, I would think)

2 cups flour substitute (see note below)

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

3 teaspoons xanthan gum (optional)

1/2 cup applesauce, pearsauce, or baby food pears (optional)

Spray oil or margarine for greasing muffin cups (or use paper cups)

7 tablespoons cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)

NOTE: For a flour substitute, I made a mix of 1-1/3 cup white rice flour, 1 cup brown rice flour, and 2/3 potato starch and then took my 2 cups of flour from that mix. I think you could use any combinations of flour, but I found the potato starch to be essential. You could probably use tapioca starch instead. There are lots of flour combinations available online.)

“Preheat oven to 350 degrees. In a large bowl, beat the butter (substitute) and sugars till creamy. Beat in eggs (substitute), then beat in milk (substitute), vanilla, and sweet potatoes (batter might look curdled). In a separate bowl, your child can whisk together the flour (substitute), baking soda, salt, and spices. Beat together wet and dry mixtures until just combined. (At this point, I have also added up to 1/2 cup of applesauce or baby food pears to give the muffins some extra moisture – so the rice flour graininess is not so obvious. I would think the fruit sauce could have been actually been added earlier with the wet ingredients with the same results.)

Grease muffin tin and fill each cup about halfway with batter (I have actually filled the cups more than that). Sprinkle with cinnamon sugar (I have made it both with and without the sugar topping – either is good). Bake about 18 minutes (14 for mini-muffins) until an inserted toothpick comes out clean. (I found that an inserted toothpick should not be all the way clean since then the muffins will be too done and more crumbly – unless xanthan gum is used.)”

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