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    You are in: Home / Recipes / Gluten Free Disappearing Sweet Potato Muffins Recipe
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    Gluten Free Disappearing Sweet Potato Muffins

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    1 Total Reviews

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    • on February 16, 2009

      These are really yummy. I wasn't too sure about them when I was eye-balling the batter, but they are great! I used millet flour instead of brown rice, and extra sorghum because I don't care for quinoa. I also replaced one egg w/ a Tbs of flax seed mixed w/ 3 Tbs water. I actually mixed it all together and let it sit in the fridge overnight- that may have actually helped the flavor out. And I also added the raisins and I think that added a lot. Thanks for the great recipe!

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    Nutritional Facts for Gluten Free Disappearing Sweet Potato Muffins

    Serving Size: 1 (1249 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 220.8
     
    Calories from Fat 80
    36%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 31.0 mg
    10%
    Sodium 304.5 mg
    12%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 2.9 g
    11%
    Sugars 13.9 g
    55%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    tapioca starch

    guar gum

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