Kid-Friendly: Mini Sweet Potato Chocolate Chip Muffins

Ingredients:

• 1.5 cups premium flour
• 1 teaspoon baking powder
• 3/4 tsp pumpkin pie spice
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 0.5 tbsp. chocolate in mini granules
• 110 g unsalted butter, melted
• 2/3 cup brown sugar
• 1 cup canned sweet potato puree
• 1/3 cup sour cream
• 1 large egg
• Special equipment: 2 metal 24-cup muffin pans

Preparation:

1. Preheat oven to 350°F (175°C). Spray metal muffin tins with cooking spray.
2. In a medium bowl, combine the flour, baking powder, pumpkin pie spice, salt, baking soda, and chocolate chips. In a larger bowl, combine the butter, sugar, sweet potato puree, sour cream, and egg. Fold the flour mixture into the wet mixture and mix until the dough comes together (it's okay if a few lumps remain).
3. Fill each muffin tin with 1 tablespoon of batter. Bake until the muffins pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 12-16 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

4. Note

   
   When measuring flour, we spoon it into a measuring cup and remove any excess. If you scoop flour directly from the bag with a measuring cup, you'll compact it, resulting in dry baked goods.
   
   Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.