Mini sweet potato muffins with chocolate chips
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 89, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 12 G., fiber 0 G., cholesterol 14 mg, sodium 62 mg, sugar 6 G.
Calories 89, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 12 G., fiber 0 G., cholesterol 14 mg, sodium 62 mg, sugar 6 G.
One of the main ingredients in these muffins is sweet potato. It makes the muffins especially fluffy and soft. Add chocolate chips to the batter, and the muffins will become dessert-like and disappear in no time, even if your loved ones are skeptical about sweet potato in baked goods.
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
- 0.5 cup mini chocolate chips
- 1 teaspoon baking powder
- 0.5 tsp ground cinnamon
- 0.5 tsp fine salt
- 1/4 teaspoon of baking soda
- 1 cup canned sweet potato puree
- 2/3 cup light brown sugar
- 110 g unsalted butter, melted
- 1/3 cup sour cream
- 1 large egg
- Special equipment: 3 molds for 12 muffins
We recommend
Recipes with similar ingredients: premium flour, eggs, sour cream, brown sugar, cinnamon, semi-sweet chocolate, chocolate chips (granules), sweet potato
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray three muffin tins with cooking spray or line them with paper liners.
- In a medium bowl, combine flour, chocolate chips, baking powder, cinnamon, salt, and baking soda. In a larger bowl, combine sweet potato puree, sugar, butter, sour cream, and egg until smooth. Add the flour mixture and mix until a dough forms, removing a few small lumps. Fill each muffin tin with the dough.
- Bake until the cupcakes pull away from the sides of the pan (if you didn't use paper liners) and a toothpick inserted into the center comes out clean, 12-16 minutes. Transfer the cupcakes to a wire rack to cool. Serve warm or cooled to room temperature.
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