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.
I know what I’m doing with a couple of our sweet potatoes! Have you tried freezing them?
Yeah, I pretty much freeze them right away, and then microwave them for about 30 seconds in the morning and throw in the toaster oven to crisp them up. Delicious!
These sound awesome! And they do look cupcake-esque…