Maple Sweet Potato Muffins (Gluten-Free)

November seems like a perfect time of year to bake with sweet potato! This recipe is rich and moist and delicious to eat still warm from the oven. (That's why there's only 11 in the photo! I couldn't wait to taste one.)

• 1/2 can sweet potato purée (or a cup of so of freshly baked sweet potato, puréed in a food processor)
• 2 ounces butter, gently melted (don't burn!)
• 2 eggs
• 3/8 cup real maple syrup, not the fake "breakfast syrup" crap
• 6 ounce container vanilla yogurt, made with whole milk. Don't ruin this recipe with skim or low fat! Boooooo low fat yogurt.
• 1 cup flour (we use Bob's Red Mill gluten-free baking flour)
• 2 tsp cinnamon
• 1 tsp xanthan gum (omit if using regular flour)
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/4 tsp allspice
• 1/4 tsp ground nutmeg

Mix dry ingredients in a large bowl. In a separate bowl, mix wet ingredients. Add to dry bowl. Combine. Divide into 12 paper lined muffin cups. Bake at 350° for 22 minutes. Enjoy!

(Disclaimer: this photo was totally posed. Monkey wanted nothing to do with these muffins, although he did help to make them!)