Sweet Potato Muffins
1/3 cup of sour cream
3/4 cup of vegetable oil
1 cup of mashed, baked sweet potato
1 cup of brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp nutmeg
1 1/2 cups of flour
1 cup of diced pecans for topping (optional)
Preheat the oven to 350 and line the muffin pan with cupcake liners.
Mash the baked sweet potato as well as possible, breaking all the lumps.
In a large mixing bowl, whisk together the eggs, oil, sour cream, vanilla and brown sugar. Whisk until all ingredients are well combined.
Add mashed sweet potato and whisk until all incorporated.
Sift in the remaining dry ingredients (except for pecans) and whisk until all evenly incorporated.
Divide the batter between the cups in the muffin pan, filling them 3/4 full.
Optional: sprinkle with pecans.
Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.