Sweet Potato Muffins

PREP + MEASURE

1. Preheat oven to 350°F. Line a 12-cup muffin tin with parchment paper liners.
2. Clean and scrub sweet potato then pierce a few times with a fork. Wrap in a slightly damp paper towel and microwave for 7-8 minutes or until sweet potato is tender and cooked through.
3. While the sweet potato cooks, measure the remaining ingredients.
4. Measure flour by weight with a scale or via the spoon and sweep method: Fluff the flour with a spoon then gently add spoonfuls into a dry measuring cup until a little over-full. Then use the flat edge of a butter knife to scrape the excess flour so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will yield dry muffins.
5. Once the sweet potato is cooked and cool enough to handle, slice in half and scoop out the insides. Puree sweet potato using a small food processor or blend using an immersion blender.
6. Measure out 1 cup of sweet potato puree (there will be a little left over) and store any leftover puree in the fridge for up to 4 days and use it as a mix-in for baked goods, soups, or chilis. It's even great mixed into taco filling!

COMBINE

1. To a large mixing bowl, add wet ingredients: sweet potato puree, eggs, oil, and vanilla. Then add 1 cup of sugar and mix well.
2. In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix well.
3. Add dry ingredients to the wet ingredients and stir with a large spoon until just moistened and incorporated.
4. For extra fluff factor, allow batter to rest for 15-20 minutes. (optional)
5. Scoop batter into prepared muffin cups, adding a little over ¼ cup to each.
6. Sprinkle cinnamon sugar over the tops of each muffin. (optional)

LET'S BAKE SOME MUFFINS!

1. Bake in preheated oven on the center rack for 24-25 minutes, checking for doneness with a toothpick inserted to the center of the muffin. Baking times may vary based on pan material/color and oven temperament.
2. Allow muffins 10 minutes to cool in the pan then remove. and transfer to a wire baking rack to cool completely. (Flavors will be more pronounced once fully cooled.) Enjoy!