Gluten Free Sweet Potato Muffins


1 cup coconut flour
3/4 cup sweet sorghum flour
2 tablespoons ground flax seed
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
2 cups grated sweet potato
1/3 cup oil
14 ounces sweetened condensed milk
1 cup milk
2 eggs
1 cup pecans, chopped
1/2 - 3/4 cup butterscotch chips
36 whole pecans


Preheat oven 375°.

In large mixing bowl mix together first 7 ingredients. Add sweet potato and chopped pecans. Using two forks toss to combine.

Mix thoroughly oil, milks, and eggs. Add to dry ingredients and stir enough to combine.

Lightly oil mini muffin cups. Fill each cup 1/2 full, place layer of butterscotch chips, then top with more muffin dough. Place a whole pecan on top of each muffin.

Bake 18 - 20 minutes. Transfer immediately to a wire rack to cool.

Makes 36 muffins.