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BTD Forums  /  Cook Right 4 Your Type  /  Sweet Potato Muffins for Type O
Posted by: Julie in NC, Friday, October 28, 2011, 5:12pm
Several years ago when I was recovering from GERD, I found a recipe for GERD-friendly muffins.  I have since modified the recipe for my blood type (O).  Since I don't eat wheat at all, these muffins satisfy my desire for some type of bread without the problems associated with wheat.  When I need a snack, I'll usually grab one of these.

SWEET POTATO MUFFINS
Yield:  12 muffins
1 cup brown rice flour
1 cup oat flour (I grind whole oats in a coffee grinder)
1/2 tsp. Rumford (aluminum-free) baking soda
1 T baking power (this amount helps the muffins rise nicely)
1/2 tsp. salt
1 tsp. cinnamon
2 egg whites
1/2 cup cooked and pureed sweet potato
1/3 cup oil (I use olive oil)
1 cup Almond Milk (I purchase the sweetened almond milk...this is the only sweetener I use in this recipe other than the sweet potatoes)

Preheat oven to 400 degrees and grease muffin tin.  Sift dry ingredients into a large bowl and set aside.  Mix pureed sweet potatoes with the egg whites and other wet ingredients.  

Combine wet and dry ingredients until dry ingredients are fully moistened.  Don't overbeat.  If desire you can add 1/2 cup chopped almonds.

Cook at 400 degrees for 15-20 minutes.  Cool.  Store in the freezer if you don't eat them right away.  This helps them retain their moisture.

Hope you enjoy these as much as I do.
Posted by: JillP, Friday, October 28, 2011, 5:18pm; Reply: 1
Have you ever tried this with Pumpkin ?  I am an A with an O husband.  Pumpkin would make it OK for both of us  :)
Posted by: Spring, Friday, October 28, 2011, 6:14pm; Reply: 2
Janne, these sound wonderful! They can easily be made compliant for an Explorer.  Gotta get the sweet potatoes, and I will be all set!(hugegrin)
Posted by: deblynn3, Friday, October 28, 2011, 7:00pm; Reply: 3
Janne, these do sound wonderful, I will try both with pumpkin and sweet potato. But will have to be next week. And a recipe that I happen to have everything in my cupboard. ;D
Posted by: Julie in NC, Saturday, October 29, 2011, 12:42pm; Reply: 4
Haven't ever tried pumpkin, but I'll bet that would be delicious.  Actually, you could probably substitute any sweet, pureed vegetable.  I've had zucchini bread that is wonderful.
Posted by: brinyskysail, Saturday, October 29, 2011, 1:19pm; Reply: 5
Thanks for this recipe!  I'm going to give it to my mom; I think she'll love it - might use the pumpkin idea, though as she's an A.
Posted by: Julie in NC, Saturday, October 29, 2011, 1:44pm; Reply: 6
Ahhhh..I forgot to include salt in the recipe, so I've edited it.  So sorry.
Posted by: Lola, Saturday, October 29, 2011, 3:02pm; Reply: 7
thanks for sharing!

would be great if you could add it to recipe center
Posted by: Julie in NC, Sunday, October 30, 2011, 8:13pm; Reply: 8
Thanks for the suggestion, Sa Bon Nim...I just added it to the Recipe Center.
Posted by: Lola, Sunday, October 30, 2011, 11:22pm; Reply: 9
:)
Posted by: Julie in NC, Monday, October 31, 2011, 5:59pm; Reply: 10
Argghhh...I put 1/2 tsp. of salt and I should have put 1/4 tsp.  Sorry...I was looking at a double recipe when I copied the information down at first and forgot to do that when I revised the recipe above.
Posted by: geminisue, Wednesday, November 2, 2011, 2:37pm; Reply: 11
Julie  recipe above is still showing 1/2 t instead of 1/4 t of salt

This sounds like a delicious recipe. I will try it with both sweetpotatoes and pumpkin, soon.
Posted by: Eagle Beach, Thursday, November 3, 2011, 2:14am; Reply: 12
You use White sweet potato or Yams?
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