Sweet Potato Muffins with Herbs

Sweet Potato Muffins with Herbs

Pairs well with: Edna Valley Vineyard Central Coast Chardonnay

Ingredients

  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 small onion, finely diced
  • 2 tablespoons chopped sage
  • 2 teaspoons chopped thyme
  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 egg, whisked
  • 1 cup mashed sweet potato
  • 1/2 cup water
  • 1/4 cup sliced almonds
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon tamari

Preparation

1. Cook the quinoa according to package instructions and set aside.

2. Preheat the oven to 350°F.

3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and sauté for about 5 minutes. Add the sage and thyme and cook for another 5 minutes, stirring often. Set aside.

4. In a small mixing bowl, combine the rice, oat, and almond flours with the baking powder, baking soda, and sea salt.

5. In a large bowl, mix together the egg, sweet potato, water, sliced almonds, apple cider vinegar, tamari, and remaining 1/4 cup olive oil. Add the flour mixture and mix thoroughly to combine. Fold in the reserved quinoa and the onion-herb mixture.

6. Using a spoon, divide the mixture evenly among the prepared cups of a muffin pan, filling them to the top. Garnish each with a bit of thyme. Bake for 45-55 minutes, until a toothpick comes out clean.