Cook: 10 minutes
1 c. flour
1 t. baking powder
¼ t. cinnamon
¼ t. ground nutmeg
½ c. brown sugar
¼ c. vegetable oil
1 egg, beaten
1 t. orange zest
2 c. mashed sweet potatoes
Preheat oven to 350 degrees F. In a medium bowl combine, flour, baking powder, cinnamon, nutmeg and a pinch of salt; sift together using a fork.
In a separate bowl blend together brown sugar, vegetable oil, egg, orange zest and mashed sweet potato until well combined.
Pour the wet ingredients into the dry bowl and using a wooden spoon stir just until combined. The batter should be lumpy. Using melon ball or spoon, scoop batter into lightly greased mini muffin tins about ¾ full.
Bake 8 to 10 minutes, just until golden and toothpick comes out clean. If you press on the muffin top it should pop right back up.
Using a knife loosen muffins to release from pan and serve or store in an air tight container up to 2 or 3 days.