There is a local bakery (who shall remain nameless) that makes the most delicious pumpkin chocolate chip muffins. These muffins are so tasty that they’re worth trip when you’re so-late-for-work-that-you-didn’t-have-time-for-breakfast-and-you-really-don’t-have-time-to-stop-for-a-muffin-but-you-do-it-anyway. (That was really tedious to type, by the way.) So yeh, these muffins are good. But they’re also nearly $3.00/muffin, and when your constantly as late as described above (you know who you are), $3.00/ muffin becomes a $15.oo/week + the price of a cup of coffee habit.
In order to cut down on you-know-who’s expensive muffin habit, I offered to make my own version of the pumpkin chocolate chip muffin. With sweet potato, of course. (Those who’ve read my Sweet Potato Cheesecake post are already familiar with my preference and affinity for the sweet potato. I will continue to extol its virtues here.)
I have to say, this recipe came out pretty darn close to the aforementioned bakery muffins. Only better. heh-heh. Not to mention I bet they’re healthier than the bakery muffins!
I don’t know if sweet potatoes come in cans. I’ve never bought canned sweet potatoes. If there is such a thing as canned sweet potato, please don’t buy it. Follow the steps below and bake your own sweet potatoes. Thank you, and goodnight.
Pre-heat oven to 400°. Place 2 medium sized sweet potatoes (skin on) in a shallow baking dish and place in oven. Bake for an hour, to an hour and a half , or until a knife inserted slides easily through. Remove baking dish from oven, and allow potatoes to cool (approximately 20-30 minutes). Remove skin and gently mash potatoes with a fork to remove lumps.
And if that’s too much work, you can boil the potatoes until a fork/knife inserted slides easily through. Strain water, allow potatoes to cool; remove skin and mash with a fork.
(This step can be done ahead of time. Cooked sweet potato can be stored in the refrigerator for 3-5 days, or frozen for several months.)
– 2 cups brown sugar (may substitute with 1 cup brown sugar + 1 heaping teaspoon bulk stevia powder, 2 cups white sugar, or a cup each of brown and white)
-2 cups cooked sweet potato
-1 teaspoon vanilla
-1/2 cup + 2 TBS oil + 1/2 cup yogurt (plain, or vanilla flavoured–may substitute for 1 1/4 cup oil, if you’re feeling fattening.) (For a healthier oil, try olive or coconut.)
-3 cups unbleached white flour (may substitute half (1 1/2 cups) with white wheat flour )
-2 teaspoons baking soda
-2 teaspoons baking powder
-2 teaspoon cinnamon
-1.5 teaspoon nutmeg
-1 teaspoon ginger
-1/4 teaspoon clove (may omit if not available)
-1 teaspoon salt
-1 cup (or the whole bag…) chocolate chips (I recommend Ghirardelli)
In a large mixing bowl, beat eggs, sugar, stevia, sweet potato, vanilla, oil, and yogurt until smooth.
In a separate bowl, combine flour, salt, baking powder, baking soda, and spices. Gradually add dry ingredients to wet.
In separate bowl, dampen chocolate chips (be sure to use cold water!), then coat with about a tablespoon of flour mixture. Gently mix chocolate chips into batter.
Fill paper-lined, or greased muffin pan 2/3 full. Bake at 350° for 20-25 minutes, (rotating pans after 10 minutes), or until a toothpick inserted comes out clean. Cool muffins in pan.
Makes 2-dozen (24) muffins.