Carrington Farms sent me a few of its products to try, as part of its All Good April celebration. I had heard of the brand before, as I have a basketball-sized jug of their coconut oil in my pantry (bought it at Costco for a really good price).
As a #CarringtonAllGoodApril ambassador, they sent me a smaller container of coconut oil (which my sister gladly took home), a package of milled flax and a bottle of coconut cooking oil, which remains liquid and is less "coconutty" than traditional semisolid coconut oil. This makes it convenient for using in things like baked goods, stir-fries and even salad dressings.
These ingredients couldn't have come at a better time. I've been amassing quite the collection of interesting flours, which have been piling up in my pantry. I was going through the stash and was determined to come up with a recipe that included a variety of gluten-free flours.
I've never, ever, ever experimented with winging it on gluten-free baked goods. It can be really tricky to get the right consistency and you can easily end up with a muffin tin full of hockey pucks.
But experiment I did -- eek!
I also had a can of sweet potato puree that I've been itching to use, so I came up with this simple breakfast muffin. It's slightly sweet and makes a great base muffin recipe for add-ins, like raisins or walnuts, which I am totally going to do next time.
I was really happy with the consistency of the muffin -- I think the flax meal and oat flour contributed a lot. And they smelled fantastic while they were baking.
Gluten-Free Sweet Potato-Sorghum-Oat-Flax Muffins
2 tablespoons coconut oil
1 can (15 ounces) sweet potato puree
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup almond milk
1 cup oat flour
1 cup sorghum flour
1/2 cup flax meal
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Preheat oven to 375 degrees.
In a medium bowl, stir together egg, oil, sweet potato puree, sugar, vanilla and almond milk. Set aside.
In a large bowl, combine oat and sorghum flours, flax meal, baking powder, cinnamon and ginger.
Add the wet ingredients to the dry ones, stirring until just combined.
Spoon into a 12-muffin tin and bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove muffin tin from oven and let cool on a baking rack.
Makes 12 muffins.
Nutrition info: 190 calories, 6 grams fat, 2 grams sat fat, 29 grams carbohydrates, 5 grams protein, 9 grams sugar, 5 grams fiber.
Disclosure: I wrote this as part of Carrington Farms' #AllGoodApril campaign. I received products to review and develop recipes for the campaign.