Mini Sweet Potato Muffins — Something Small, Something Steady

Concha the dog is getting old — eight years old now, slower, grayer, still sleeping under the bakery counter, still waiting for crumbs. The customers notice. Doña Esperanza (still coming, still ordering the usual, a miracle of longevity) said: "The dog looks tired." I said: "The dog is loved." Tired and loved. That is also a description of me.

On days when Concha barely lifts her head and the counter feels heavier than usual, I reach for something that requires just enough of me — not too much. These mini sweet potato muffins have been part of the bakery’s rhythm for years now: small, unhurried, forgiving. The sweet potato keeps them moist through the whole morning rush, and the spices smell like exactly the kind of place where a tired, loved dog would choose to sleep.

Mini Sweet Potato Muffins

Prep Time: 15 min | Cook Time: 18 min | Total Time: 33 min | Servings: 24 mini muffins

Ingredients

• 1 cup mashed sweet potato (about 1 medium sweet potato, roasted and cooled)
• 2 large eggs
• 1/3 cup vegetable oil
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt

Instructions

1. Preheat — and prepare the pan. Heat oven to 375°F (190°C). Grease a 24-cup mini muffin tin generously, or line with mini paper liners.
2. Mix the wet ingredients. In a large bowl, whisk together the mashed sweet potato, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth and uniform.
3. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Bring it together. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined — do not overmix. A few streaks of flour are fine; they will disappear in the oven.
5. Fill the tin. Spoon or scoop batter into the prepared mini muffin cups, filling each about 3/4 full.
6. Bake. Bake for 16 to 18 minutes, until the tops are set and a toothpick inserted in the center of a muffin comes out clean.
7. Cool. Let muffins rest in the pan for 5 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

Nutrition (per serving)

Calories: 88 | Protein: 1g | Fat: 3g | Carbs: 14g | Fiber: 1g | Sodium: 68mg