Sweet Potato Corn Muffins

Thanks Val!! These sound like a great substitute for bread to go with a hearty meal.

Ingredients:

1 1/2 cup corn meal
1/2 cup gluten free baking flour (I used Bobs Red Mill from Harps)
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp baking powder
1 tsp sea salt

2 eggs
1 cup (mashed) baked sweet potato
1 cup almond milk (or whichever milk substitute you have on hand)
4 Tbls EVOO or canola oil

Mix dry ingredients in a large bowl, add wet ingredients to a well in the center. Thoroughly mix all ingredients and let sit for a couple of  minutes.  Spray muffin pans or line with paper liners and fill at least 3/4 full with the mixture. Bake at 400 degrees til nicely brown, i think it took around 12-15 minutes. 

Val's notes:

I think I am going to try 1 to 1 ratio of cornmeal to gluten free baking mix and add a bit more baking soda or powder. You might want to half the recipe unless you are cooking for a bunch, because like most cornbread recipes these muffins are a little dry the next day.

Also the recipe I modified this from called for a tablespoon or 2 of sugar, which I omitted, but if you like a sweeter corn muffin try your agave or stevia etc...  I think with a tiny bit of sweetener this recipe could be used for a blueberry muffin or other berry muffin, especially with the 1 to 1 ratio of meal to flour subst. because I think it will be a bit lighter.