This is one of my current favorite muffin recipes. We have a ton of lovely sweet potatoes from the CSA lately, and I love how these come out – light, spicy, and delicious for breakfast. Lillian calls them “orange cupcakes”.
1 1/2 cups sugar (I used organic)
1/2 cup canola oil
1 tsp vanilla bean paste
3/4 cup whole wheat pastry flour
1 cup unbleached white flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp five spice powder
1/3 cup water
1 cup cooked mashed sweet potato
3/4 cup chocolate chips
Preheat oven to 350 degrees. Spray muffin tins (usually one and a half, unless you have large tins) with baking spray or line with cupcake liners.
Combine sugar and oil and beat well. Add eggs, one at a time, and beat until smooth. Add vanilla and sweet potato and beat until smooth. Combine dry ingredients in a bowl and whisk until combined. Add to wet ingredients slowly, alternating with water, and mix until combined – do not overmix. Fold in chocolate chips.
Spoon batter into muffin tins – about 2/3 full. Bake for 30 minutes or until a toothpick inserted into center of muffin comes out clean. Remove from oven and let cool for a minute; remove muffins from pan and transfer to wire racks to cool.