Sweet Potato Chocolate Chip Mini Muffins
Kids love these bite-size muffins that combine sweet potatoes and chocolate chips. Bake some for now and freeze a batch for later. 2 sweet potatoes (about 6 ounces each) 1 cup flour 2 cups light brown sugar 2 teaspoons cinnamon 1/2 teaspoon salt 2 teaspoons baking soda 1 cup vegetable oil 4 eggs 1 cup mini chocolate chips Preheat oven to 350°F. Cut sweet potatoes into large pieces. In a medium saucepan, cook in boiling water until tender when pierced with a fork. Drain and cool. Remove skin and puree in food processor or mash thoroughly with a fork. This should yield 1 1/4 cups sweet potato puree. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix together oil, sweet potato puree and eggs. Make a well in dry ingredients and stir in sweet potato mixture. Fold in chocolate chips. Spoon into mini muffin tins lined with paper cups. Fill to top. Bake 15-20 minutes. Cool on racks. Sugar Says: A little wicked sugar never hurts --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
