Sweet Potato Muffin Treats (Print Version)

# Ingredients:

→ Main ingredients

01 - 240 g sweet potato mash (about 1 large cooked and mashed sweet potato)
02 - 2 eggs
03 - 80 ml vegetable oil or melted butter
04 - 120 ml milk or plant-based drink
05 - 100 g brown sugar or soft brown sugar
06 - 60 g white sugar
07 - 220 g all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1 teaspoon ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves (optional)

→ For topping (optional)

15 - 2 tablespoons brown sugar mixed with 1/2 teaspoon cinnamon
16 - 30 g chopped nuts or chocolate chips

# Instructions:

01 - Set your oven to 180°C (350°F) and get your muffin tin ready by greasing it or adding paper liners.
02 - Combine sweet potato mash, eggs, oil, milk, and both sugars in a big bowl. Beat everything until it's smooth and well combined.
03 - In a separate bowl, mix together flour, baking powder, baking soda, salt and all the spices (cinnamon, ginger, nutmeg and cloves).
04 - Slowly add the dry mix to the wet ingredients, stirring gently. Don't overmix - a few lumps will make your muffins fluffier.
05 - For tastier muffins, throw in some chopped nuts or chocolate chips into your batter.
06 - Spoon your batter into the muffin cups, filling each about 3/4 full. Sprinkle the cinnamon-sugar mix on top if you'd like.
07 - Pop them in the oven for 18-22 minutes. They're done when a toothpick comes out clean from the center.
08 - Let the muffins sit in the tin for 5 minutes, then move them to a rack to cool completely.

# Notes:

01 - Switch some regular flour with whole wheat for a healthier option.
02 - You can swap sweet potato mash with pumpkin or butternut squash puree.
03 - Store these muffins in an airtight container at room temp for 3 days or keep them in the fridge for up to a week.

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