Chocolate Brownie Muffins
A drool worthy combination of muffin and brownie
puréed baked Sweet Potato
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients (including the sweet potato) into a small bowl and whisk together lightly by hand. If the sweet potato is chunky blitz the wet ingredients in a food processor.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Fold through the chocolate chips. Do not over mix as the muffins will turn out tough.
Divide the mixture evenly into the greased cases.
Bake for 30 minutes or until cooked through.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.
For added sweetness serve with whipped cream and strawberries.
To make your own Sweet Potato Puree see here http://mummymade.it/2013/12/sweet-potato-puree.html