Sweet Potato Chocolate Chip Whole Wheat Mini-Muffins

Perfect with a steaming cup of tea on a cold winter's day, the cinnamon in this recipe warms you up, the aroma fills the house, and the sweet potato keeps this whole-wheat recipe moist. Healthy and delicious!

• Ready In: 30 mins
• Serves: 12
• Yields: 24 mini-muffins

Ingredients

• 4  eggs
• 2  cups sugar
• 450  g  cooked sweet potatoes, peeled
• 1  teaspoon vanilla
• 1 1⁄4 cups  oil
• 3  cups  whole wheat cake flour
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 2  teaspoons cinnamon
• 1  teaspoon salt
• 340  g chocolate chips

Directions

1. mix wet ingredients (first 5 ingredients).
2. mix dry ingredients (second 5 ingredients).
3. mix wets and dries together to produce a smooth batter without big chunks of sweet potatoes (they are soft so this isn't a problem), then blend in chocolate chips.
4. fill mini-muffin cups 3/4 full and bake on medium-high temperature for 15 minutes (or until browned).