Not so yammy…I’m not really that clever. There is an existing recipe called Yammy Muffins. However, I didn’t actually use that recipe from The Happy Kitchen/La Cocina Alegre™, I just like the title. I think I’m getting braver. Or sillier. Or maybe since I’m tracking my successes and failures finally I’m simply taking more chances.
So I had a ton of carrots and sweet potatoes at home and decided that muffins sounded good. Of course, I found no recipe that I like with those ingredients and there is definitely no recipe on those that is also gluten and dairy free. So here comes the brave silliness, I’m creating my own. This was part of my Sunday ladies’ brunch and alas, this recipe was the least favorite. Since here is where I track my experiments, I shall make a note to myself that I did not enjoy these so much and if I did make them again I would make some serious adjustments.
I should note that half way through my process I discovered a new (to me) blog called Straight Into Bed Cakefree and Dried and she did indeed have a carrot sweet potato muffin. I ended up changing some of my thoughts to mimic some of hers, but still the end result was meh. Straigh Into Bed- I shall try this again sometime.
Yammy Carrot Muffins
1/2 floz melted butter
2 T Honey (I think next time I would increase to 3 and add 2 T sugar too)
1/2 c carrots grated
3/4 c Sweet potato, cooked (I steamed them), and peeled and mashed
1/4 c sorghum flour
1/4 c ground almonds
2 T arrowroot powder
1 t cream of tartar
1/2 t baking soda
1 t xantham gum
1/4 t cinnamon (optional)
zest and juice of 1 orange (optional)
Preheat the oven to 350. Lightly grease 10 muffin tins. Mix the dry ingredients into a large bowl and set aside. Beat together the butter, eggs, and honey, and then mix them into the dry ingredients with the grated carrots and mashed sweet potatoes.
Spoon the mixture evenly into the tin and bake for 35 minutes. These stayed pretty moist with the cooked sweet potato, so never felt completely done.