Sweet Potato "Cream Cheese" Muffins'

Makes 10 standard-sized muffins

Ingredients:

"Cream Cheese" Filling:

•             1/3 cup plus 2 Tbsp thick coconut milk or unsweetened coconut cream (from the top of a chilled can)

•             1/3 cup Dastony raw cashew butter (or almond butter will also work here)

•             1 1/2 Tbsp maple syrup

•             1/4 tsp cider vinegar or lemon juice

•             1/16 tsp sea salt

•             1/2 tsp pure vanilla extract

•             2 tsp cornstarch

 

Batter:

•             3/4 cup all-purpose gluten-free flour

•             3/4 tsp baking soda

•             1/2 tsp baking powder

•             1/4 tsp sea salt

•             1/2 Tbsp cinnamon

•             1/4 tsp nutmeg

•             2/3 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the soaking water reserved

•             2 Tbsp Dastony raw cashew butter or almond butter

•             1 tsp pure vanilla extract

•             1/2 cup sweet potato puree

•             1 Tbsp apple cider vinegar

 

Directions:

1.            Preheat the oven to 375F degrees and position the rack in the centre of the oven. Set out 10 standard-sized muffin tins.

2.            To make the cream cheese, whisk together all of the cream cheese ingredients until smooth, and set aside.

3.            Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.

4.            Place dates, reserved water, cashew butter, sweet potato puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.

5.            Transfer batter to prepared tins, filling them 2/3 full, then place the cream cheese mixture into a pastry bag (or ziplock bag with the corner cut off) and squeeze a little of the cream cheese mixture into the top of each one (putting the tip about 1/4 inch into the batter).   Place in the oven, and bake cakes until the tester inserted into the centre comes out clean, about 15-20 minutes.

6.            Cool before enjoying, store any extra in the refrigerator.

If you want to make these not gluten-free, use organic whole wheat pastry flour instead, the same amount.

 

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