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sweet potato and five spice muffins Most mornings, after the kiddos get off to school, I’m busy whipping up some healthy desserts that I think they’ll enjoy.  But, before you go thinking that everything I make turns out great, let me set the record straight.  It doesn’t.  Baking sugar-free is not as easy as it looks sometimes.

This morning I’ve been dying to try out a new recipe for Sweet Potato + Five Spice Muffins from Gwenyth Paltrow’s highly controversial new cookbook It’s All Good.  You can pick up your own copy here.

I followed the recipe (well, I almost followed the recipe).  I’ll list the original ingredients from the book and insert my modifications in brackets.  Sometimes you just don’t have everything in your pantry.

These Chinese Five Spice Muffins are absolutely delicious.  The spice, I find, kind of gives them a licorice flavor.  But, be warned…you may not be able to stop at just one.

They are THAT good!

Sweet Potato + Five Spice Muffins (from It’s All Good)

1 large sweet potato

1/2 cup extra-virgin olive oil

1/2 cup unsweetened almond milk (1/2 cup coconut milk)

3/4 cup xylitol (1/2 cup stevia)

1 tsp. vanilla extract (1 tsp vanilla bean powder)

2 cups gluten-free flour – add 1 tsp of xanthan gum if not included in flour

2 tsp baking soda

2 tsp baking powder

1 -1/2 tblsp chinese five spice powder

1/2 tsp salt

Bake potato, mash and cool completely.

Mix wet ingredients together and dry ingredients in separate bowls.

Fold dry ingredients into wet ingredients.

Bake 20 minutes in a 350 oven.

Enjoy with some butter and a nice cup of hot tea!

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