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To heck with expensive bakery muffins, make your own, I say!
*Disclaimer: Consumption of said muffin may induce joy, contentment and a general sense of well being. Use with caution.*
Mix together the mashed sweet potatoes (for the potatoes, I used canned yams, drained and mashed), bananas, sugar, oil and eggs. In a separate bowl, combine the flour, baking powder, baking soda and salt.
Then, into the yams mixture add the dry ingredients and chocolate chips. Fold batter carefully until flour is incorporated.
As for the walnuts, I reserve these and toss them on top so that they toast as the bread bakes. They end up tasting amazing this way, trust me.
This batter ended up filling four 5 X 3 inch little loaf pans (Make sure they are greased! or you’ll be cussing me).
I suppose it would fill up two 8 X 4 inch loaf pans, too. But, my volume math is a little rusty so whatever you use, leave about 3/4 of an inch from the top of the batter to the top edge of your pan. Or, just throw all caution to the wind and make muffins instead. Don’t forget to sprinkle the loaves/muffins with the walnuts once they are situated and before you place into the oven.
Bake loaves at 350F for 15 minutes, then turn down to 325F for another 30 minutes.
If you’re making muffins, it will depend on the size of your muffin tin. I made Texas sized bakery muffins, so they took 30 minutes or so.
Just make sure to watch them, I gently press on the top of the muffin when I think they are close to done. If they are done, they will spring back and feel firmish. If they are not done, it will feel gooey.
Or, stab them with a toothpick. Whatever floats your witch.
“She turned me into a newt!”
“I got better…”
(Monty Python lives!)
Hey, how technical is that? My grandfather was an engineer, so I come by it honestly . . . not.
Anyway . . . make sure to test them to make sure they’re cooked through the middle. But take care NOT to overbake, or you will have dry muffins.
Makes 4 mini loaves or 8 or 9 Texas sized muffies.