Ingredients

The following ingredients have 4 Servings
  • 8.82 ounces sweet potato (peeled, finely grated)
  • 5½ tablespoons cacao/cocoa powder (1.41 oz, ½ cup)
  • 2 cups flour (8.47 oz)
  • 2½ teaspoons baking powder
  • ⅙ teaspoon fine sea salt
  • ⅔ cup dark chocolate chips (4.23 oz)
  • 1 cup semi-skimmed/light milk
  • ⅓ cup vegetable oil
  • ⅔ cup light brown sugar (4.59 oz)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instruction

  • Start by preheating the oven to 400 F/ 200 C/ gas mark 6.  Lightly grease or line a 12-hole muffin pan with paper cases and set aside.
  • Whisk together the flour, baking powder, salt and cocoa until thoroughly combined and there are no lumps.
  • In another bowl whisk together the eggs, milk, oil, sugar and vanilla extract until smooth.
  • Stir the sweet potato into the wet ingredients until thoroughly combined.
  • Add the dry ingredients all at once and stir just until no longer visible adding the chocolate chips half way through.
  • Spoon the batter into the prepared muffin cases and bake in the centre of the oven for 26 minutes.
  • Remove from the oven and set aside for 15 minutes then transfer the muffins onto a rack to cool completely.