Sweet Potato Marshmallow Muffins

Ingredients

• 1 ¼ cup Otto’s Cassava Flour

• ¾ cup maple sugar

• 2 tsp ground cinnamon

• 1 tsp baking soda

• ½ tsp Redmond Real Salt

• ¼ tsp baking powder

• 3 eggs, room temperature

• 1 tsp vanilla

• ½ cup ghee, melted (or grass-fed butter or coconut oil)

• 1 cup sweet potato puree

• 1 c chopped pecans, plus additional for top (opt)

• 18 Sweet Apricity vanilla marshmallows

Directions

1. Preheat the oven to 385°. Line muffin tin with parchment liners, set aside.

2. In a medium bowl, whisk cassava flour, maple sugar, cinnamon, baking soda, salt and baking powder together in a mixing bowl, toss in chopped pecans and set aside.

3. In a small bowl, whisk eggs, vanilla, ghee and sweet potato puree together until well combined, and eggs are all incorporated.

4. Add wet ingredients to the dry ingredients and stir to combine with a rubber spatula.

5. Scoop batter into lined muffin tins, you should get 8-9 depending on how full you like your muffins.

6. Bake for 18 minutes and remove from the oven. Top each muffin with 2 marshmallows and return to the oven for an additional 2-3 minutes or until marshmallows begin to melt.

7. Remove from the oven and insert a pecan half on top (opt) and let them set for 5 minutes in muffin tin then remove to a cooling rack to finish cooling. Best enjoyed while still a bit warm! Store at room temperature or freeze for enjoying later.

View the whole recipe on their website.

https://bit.ly/3ePE0UN