This recipe is based on a muffin recipe from Jamie Geller's Quick & Kosher, as well as a recipe passed on to me from family in Monsey. I've altered the recipe to make it gluten-free and a little bit healthier!
SERVING/YIELD
24
PREP TIME
COOK TIME
LEVEL
Easy
BLESSING
Shehakol
RECIPE
#929
INGREDIENTS
2 jars babyfood (sweet potato, pumpkin, anything!)
1 tsp baking powder
1 cup gluten-free flour mix
1 tsp xanthum gum
6 Tbsp egg whites (or 2 eggs)
1 tsp lemon juice
¾ cup oil or applesauce
2 Tbsp honey
1 tsp vanilla
1 cup sugar or ⅔ cup agave
1 tsp salt
Preheat oven to 350 degrees.
Mix all ingredients together. Order doesn't matter!
Pour into lined cupcake pan. You can make mini versions, but I recommend full-size cupcakes, filling the cups about 1/2 to 2/3 full. Bake for 20-25 minutes, but keep a close eye. If you're at a high altitude, they might need a little bit closer to the 20 minutes than 25.
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