#MuffinMonday: Chocolate Chip Pecan Sweet Potato Muffins

fb5cd-muffin2bmonday2bcropI’m finally back with a muffin for #MuffinMonday! I’ve actually been sitting on these since the summer but other things, like my birthday and Halloween, kept cropping up and I’ve kept having to push my sharing of these beauties back.

Turns out it’s okay though, because Sweet Potato muffins are much more seasonally acceptable in the Fall!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

This muffin recipe came out of one of Food Network Magazines pull-out booklets; this one for 50 muffin recipes.

wesleyI love putting sweet potato in baked goods for the added nutritional benefit and it adds to the moisture content. I do think there was a missed opportunity in the batter making – spices! I would definitly suggest adding some pumpkin pie spice, or at the very least some cinnamon!

Firecracker loves helping me bake muffins (or, in his world, “cupcakes”) and he usually eats them without problem. With these muffins, I think he was more interested in licking the chocolate chips than he was with eating the muffin.

Chocolate Chip Pecan Sweet Potato Muffins

Ingredients:

  • 1 C flour
  • 1 C white wheat flour
  • 1/4 C chocolate chips
  • 1/4 C pecan pieces
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 3/4 C brown sugar
  • 1/2 C Greek yogurt
  • 1/2 C pureed sweet potato
  • 1 stick butter, melted

Steps:

  1. Preheat oven to 350 degrees F. Line muffin tin with liners.
  2. In a large bowl, whisk together the flours, chocolate chips, pecans, baking powder, salt, and baking soda.
  3. In another bowl, whisk the eggs, brown sugar, yogurt, sweet potato, and butter.
  4. Combine wet ingredients into dry ingredients. Divide batter among muffin tin.
  5. Bake 20-25 minutes, until golden and a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes before removing to a cooling rack.

*This recipe is modified from Food Network Magazine*

Chocolate Chip Pecan Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Banana Chocolate Espresso Swirl Muffins from Karen’s Kitchen Stories

Chocolate Banana Crinkle Muffins from Making Miracles

Christmas Morning Muffins from Farm Fresh Feasts

Gingerbread Muffins from Palatable Pastime

Savory Sage Muffins from A Day in the Life on the Farm

Shrimp Scampi Muffins from Food Lust People Love

Stout Spice Muffins from Passion Kneaded

#ChoctoberFest: Cocoa Butter Granola

Dislcaimer: I received products as part of #Choctoberfest for review. All opinions and statements are my own.

#Choctoberfest

I’m happy to be back for the final day of #ChoctoberFest to remind you it’s your last chance to enter the amazing giveaway thanks to our fabulous sponsors. One of those sponsors, Caveman Coffee, provided product that is the star of my recipe today.

caveman-coffee-logoCaveman Coffee was founded by three athletes (I can’t wait to share this information with my husband when we reunite this weekend!) who joined forces with a master coffee roaster from Albuquerque to create sustainable and naturally grown coffee. Their coffee beans are hand-picked and wet-processed before roasting.

In addition to coffee they have other paleo-friendly products, including Coconut Oil, Cocoa Butter, and Green Tea.

cc-packageI received a bag of White Gold coffee beans and a bag of cocoa butter as part of #Choctoberfest. I’d never worked with cocoa butter before and was quite excited to explore its possibilities. I honestly didn’t even know what to expect! In my mind I was picturing something along the lines of a nut or seed butter (after all, cocoa is a seed). Contrary to my perception, cocoa butter is better used as an oil or dairy butter substitute, with a slightly chocolaty aura. The best part is that it’s a healthy vegan option that doesn’t involve coconut which I’m allergic to!

I decided to make a granola using the cocoa butter, but my head is already reeling with more ways to use the product. I’m dreaming about some rice krispie treat action… Caveman Coffee suggest stirring it into their hot coffee for a mocha inspired beverage.

This granola is addicting and perfect for topping your morning yogurt with some fresh strawberries. It can be used in any way you’d use a sweet granola – in cookies or pancakes and atop ice cream. I tested it out as my morning cereal and while it does work, the min chocolate chips make it a little “odd,” but the oats were fantastic with the addition of cool milk.

Cocoa Butter Granola featuring Caveman Coffee Cocoa Butter for #Choctoberfest from Sew You Think You Can Cook

My boys quite enjoyed the granola as well. Even my Treat who doesn’t like oatmeal quite enjoyed the sweetened oats when paired with strawberries and vanilla yogurt. However, when given a cup to himself, Firecracker simply picked out the chocolate chips.

Cocoa Butter Granola

Ingredients:

  • 3/4 C cocoa butter
  • 1/2 C brown sugar
  • 2 1/2 C old fashioned oats
  • 1/2 C mini chocolate chips

Steps:

  1. Preheat oven to 300 degrees F.
  2. Place cocoa butter and sugar in a small saucepan over medium heat until melted. Remove from heat and stir in the oats, tossing to coat.
  3. Spread oats onto a rimmed baking sheet and bake 20 minutes, tossing halfway through. Allow oats to cool before tossing with the chocolate chips.

cocoa-butter-granola-for-choctboerfest-from-sew-you-think-you-can-cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more chocolate recipes today: