Chocolate and sweet potato muffins

Portions : 12 muffins

Preparation time : 15 minutes

Baking time : 20 to 25 minutes

Ingredients

• 400 g sweet potato purée (vacuum-packed)
• 200 g (1 cup) sugar
• 2 eggs
• 120 ml (1/2 cup) vegetable oil or melted butter
• 180 g (1 1/2 cups) all-purpose flour
• 50 g (1/2 cup) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 150 g dark chocolate chips (optional)
• 1 tsp vanilla extract (optional)

Preparation

1. Preheat oven to 180°C (350°F). Grease a muffin tin or line with paper liners.
2. In a large bowl, combine mashed sweet potatoes, sugar, eggs, vegetable oil (or melted butter) and vanilla extract until smooth.
3. In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
4. Gradually incorporate the dry ingredients into the wet mixture, mixing gently until well combined. Do not overmix to avoid over-dense muffins.
5. Add the chocolate chips to the batter, if desired, and mix lightly.
6. Divide the batter between the muffin cups, filling each two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
8. Cool on a wire rack before serving.