These sweet potato-chocolate chip muffins are easy to make and delicious.
Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
Spoon batter into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Per Serving: 171 calories; protein 2.6g; carbohydrates 27.7g; fat 6g; cholesterol 21.8mg; sodium 127.2mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.