Mini sweet potato muffins with chocolate chips

Ingredients:

• 1.5 cups premium flour
• 0.5 cup mini chocolate chips
• 1 teaspoon baking powder
• 0.5 tsp ground cinnamon
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 1 cup canned sweet potato puree
• 2/3 cup light brown sugar
• 110 g unsalted butter, melted
• 1/3 cup sour cream
• 1 large egg
• Special equipment: 3 molds for 12 muffins

Preparation:

1. Preheat oven to 350°F (175°C). Spray three muffin tins with cooking spray or line them with paper liners.
2. In a medium bowl, combine flour, chocolate chips, baking powder, cinnamon, salt, and baking soda. In a larger bowl, combine sweet potato puree, sugar, butter, sour cream, and egg until smooth. Add the flour mixture and mix until a dough forms, removing a few small lumps. Fill each muffin tin with the dough.
3. Bake until the cupcakes pull away from the sides of the pan (if you didn't use paper liners) and a toothpick inserted into the center comes out clean, 12-16 minutes. Transfer the cupcakes to a wire rack to cool. Serve warm or cooled to room temperature.