(Makes about 10 muffins)
1 cup GF flour (Bistro Blend All-Purpose gluten free flour)
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup milk
1/4 cup vegetable oil
1 Tbs unsulphered molasses
3/4 tsp. pure vanilla extract
1 tsp orange zest
3/4 cup mashed or pureed sweet potatoes (plain without the peel)
1/2 cup chopped pecans (optional)
Preheat oven to 350° F; prepare muffin pan with paper liners.
In a large mixing bowl, combine the first seven ingredients (through the salt). Set aside.
In a standing mixer, combine the milk, oil, molasses, egg, vanilla extract, orange zest, and sweet potatoes and mix on low until well combined. Add the dry ingredients to the milk mixture and stir until well combined. Fold in pecans.
Using a spoon, fill the muffin tins 2/3 full. Bake for 20-22 minutes, or until an inserted toothpick comes out clean. Allow to cool for five minutes, remove muffins from the pan and serve immediately or cool completely on rack.