Sweet Potato & Sultana Muffins 1/4 cup rice flour 1 1/2 cups gluten-free plain flour 2 teaspoons wheat-free baking powder 120g [ 4oz lactose-free margarine] 1/4 cup brown sugar 1/2 cup grated sweet potato 1 tablespoon finely grated orange rind 2 tablespoons sultanas 3/4 cup apple juice poppy seeds to decorate [optional ]
Preheat the oven to a moderate 180C Lightly grease a tray of 6x Tex-Mex 3/4-cup muffins pans. Sift the rice flour. gluten-free flour and wheat-free baking powder together. Beat the margarine and sugar until creamy. Add the grated sweet potato and orange rind. Fold in sifted flours alternately with the sultanas and apple juice. Spoon into muffin cups and sprinkle with a few poppy seeds. Bake for 20-25 minutes. Allow to cool in pans for a few minutes, before cooling on wire rack. [Non-text portions of this message have been removed]
