Whole Wheat Sweet Potato Muffins

These muffins bake up beautifully moist and tender. Not too sweet*, they are the perfect accompaniment to my white chicken chili.

Ingredients

1 1/2 cups mashed sweet potato (I used canned; you can also use pumpkin)
2/3 cup brown sugar (just spoon into the cup, do not pack)
1/4 cup oil (I used safflower)
2 large eggs, lightly beaten

1 1/2 cups whole wheat flour
1/2 teaspoon salt (seems like much, but it isn't)
1 teaspoon cinnamon (I used Saigon cinnamon, for stronger flavor)
1/4 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons baking powder

Preheat oven to 375 degrees

Spray 12-cup muffin pan with nonstick spray

Mix the first four ingredients in a medium bowl. Mix the remaining (dry) ingredients in a large bowl. Add the wet to the dry, mixing vigorously until combined---do not over mix! The batter will be thick and you'll need to use some elbow grease to mix it well. Stop when the flour is combined.

Spoon into muffin cups until level. Bake for 12-20 minutes, until puffed and toothpick in center of muffin comes out clean. Put pan on rack to cool for 3-4 minutes, then turn out muffins to finish cooling. (Taste best when cool.)

Enjoy!

* If you want to sweeten them more, you could fold in 1/4 - 1/2 cup chocolate or cinnamon chips to the batter.