Sweet Potato Muffins

Sweet potato is not only a great source of beta-carotene but also a good source of dietary fibre, iron and potassium. Combined with the goodness of sorghum flour, these dense but moist muffins are flavourful with fall spices.

Makes: 12 muffins. MUFFINS 250 mL (1 cup) sorghum flour 175 mL (3/4 cup) white rice flour 7 mL (1 1/2 tsp) baking powder 2 mL (1/2 tsp) baking soda 5 mL (1 tsp) ground cinnamon 2 mL (1/2 tsp) ground ginger 1 mL (1/4 tsp) ground cloves 1 mL (1/4 tsp) salt 150 mL (2/3 cup) seedless raisins 250 mL (1 cup) sweet potato, cooked in skin and flesh removed and mashed 2 large eggs 125 mL (1/2 cup) 2 per cent milk or light coconut milk 75 mL (1/3 cup) liquid honey 75 mL (1/3 cup) grapeseed oil 15 mL (1 tbsp) molasses TOPPING 30 mL (2 tbsp) shelled, raw unsalted pumpkin seeds (pepitas) or 15 mL (1 tbsp) shelled, raw unsalted pumpkin seeds (pepitas) and 15 mL (1 tbsp) raw chopped walnuts

10 mL (2 tsp) liquid honey or pure maple syrup

Lightly spray with cooking oil, grease or line with paper muffin cup liners a 12-cup muffin tin. Preheat oven to 190 C (375 F).

Muffins: In a medium bowl, whisk together sorghum and rice flours, baking powder, baking soda, cinnamon, ginger, cloves and salt. Stir in raisins and set aside.

In a large bowl, place sweet potato flesh, eggs, milk, honey, oil and molasses and beat to combine. Gradually add in flour mixture and stir until fully combined. Divide batter evenly among 12 muffin cups.

Topping: In a separate small bowl, toss pumpkin seeds and walnuts (if using) with honey. Divide among tops of muffin batter.

Bake for 18 to 20 minutes or until a toothpick inserted in centre comes out clean.