Kid-Friendly: Mini Sweet Potato Chocolate Chip Muffins
Votes: 4
Time: 30 min.
Complexity: easily
Quantity: 48 mini muffins
Complexity: easily
Quantity: 48 mini muffins
Nutritional value per serving:
Serving size: 1 of 12
Calories 267, total fat 13 G., saturated fats 7 G., proteins 3 G., carbohydrates 36 G., fiber 1 G., cholesterol 41 mg, sodium 186 mg, sugar 19 G.
Serving size: 1 of 12
Calories 267, total fat 13 G., saturated fats 7 G., proteins 3 G., carbohydrates 36 G., fiber 1 G., cholesterol 41 mg, sodium 186 mg, sugar 19 G.
These miniature chocolate chip muffins are so easy to eat with a couple of vinegars, and kids are sure to love them, especially if they're involved in the making process. Older children can knead the dough themselves under your supervision, while younger ones can help you measure out the ingredients, mix them, and spoon the batter into the molds. Make sure to use a few more chocolate chips than the recipe calls for, as your little helpers will be tempted to try them.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 1 teaspoon baking powder
- 3/4 tsp pumpkin pie spice
- 0.5 tsp fine salt
- 1/4 teaspoon of baking soda
- 0.5 tbsp. chocolate in mini granules
- 110 g unsalted butter, melted
- 2/3 cup brown sugar
- 1 cup canned sweet potato puree
- 1/3 cup sour cream
- 1 large egg
- Special equipment: 2 metal 24-cup muffin pans
We recommend
Recipes with similar ingredients: premium flour, baking powder, pumpkin pie spice, chocolate chips (granules), butter, brown sugar, sweet potato, sour cream, eggs
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray metal muffin tins with cooking spray.
- In a medium bowl, combine the flour, baking powder, pumpkin pie spice, salt, baking soda, and chocolate chips. In a larger bowl, combine the butter, sugar, sweet potato puree, sour cream, and egg. Fold the flour mixture into the wet mixture and mix until the dough comes together (it's okay if a few lumps remain).
- Fill each muffin tin with 1 tablespoon of batter. Bake until the muffins pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 12-16 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.
Note
When measuring flour, we spoon it into a measuring cup and remove any excess. If you scoop flour directly from the bag with a measuring cup, you'll compact it, resulting in dry baked goods.
Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.
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