SWEET POTATO MUFFINS

Doing away with wheat products does alter cooking and baking styles, to say the least. There are a number of reasons I did this aside from all the references I found that say glutenized wheat is an extra problem for your digestive track. If you are following D'Amado's book on eating according to blood type, I am an "O" which also means that wheat products should pretty much be off the menu. I will say that this is the one thing I have really noticed, health-wise, a difference in since I quit using wheat. I probably am a ciliac (wheat intolerant person) also. This is another of those things that no matter how many books I have looked at, I cannot find a cancer diet that also incorporates this into it, even though they mention the potential issues of wheat.

Without further adieu, here is a recipe that tastes good and does away with conventional flour. This recipe makes 8 regular sized muffins. Preheat the oven to 400° F.

Dry ingredients:

1/2 cup bean flour (can be white bean, or a garbanzo/fava bean mix commonly called "garfava" flour

1/2 cup arrowroot (I use this rather than cornstarch, again based upon a blood type dietary structure

1/2 cup white rice flour

1/2 cup equivalent to sugar, whether Stevia or Splenda

2 tsp baking powder

1 tsp salt

Combine all dry ingredients and mix thoroughly in bowl.

Add:

2 eggs

1/2 to 3/4 cup water (this comes with practice as to thickness of dough)

4 tbs olive oil

1 cup cold, mashed *sweet potato

* I do substitute a cup of carrot pulp run through my juicer. I take the juice and replace some of the water called for with it. It seems to actually require a little extra water, but not as much as the juice replaced to make the batter the correct consistency. This is strictly a trail and error thing, but only adds a moment to the process.

Mix with spatula until everything is smooth cake-like (sort of runny) batter.

Grease muffin tins and divide batter evenly between them. Place in pre-heated oven and set timer for 22 minutes.