Chipotle peppers in adobe sauce are a great ingredient for adding flavor and spice to many dishes but though they come packed in small cans, I never seem to use the whole can for any recipe. So I pour the leftovers in a plastic bag and roll it up like a tube and pop it in the freezer. Then it’s easy to slice off however much you need for the next recipe. We loved these muffins so much that I'd open another can just to make them again.
Ingredients
1 whole roasted sweet potato (about 8oz or 225g)
1/4 cup or 60ml canola or other light oil
2 cups or 250g flour
1 tablespoon baking powder
2 tablespoons chipotle peppers in adobo sauce
5 1/3 oz or 150g extra sharp cheddar, grated
1 teaspoon salt
2 large eggs
3/4 cup or 180ml milk
Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it paper muffin cups.
Peel your sweet potato and mash it with a fork.
In a large bowl, mix together the flour, baking powder and salt. Add in all but a generous handful of the cheddar and mix thoroughly.
Pour your wet ingredients into the dry ingredients and fold them together until just mixed.
Divide the batter evenly among the muffin cups. Top with the remaining grated cheddar.
Bake in your preheated oven for 20-25 minutes or until a toothpick comes out clean and the muffins are golden.
Allow to cool for a couple of minutes then remove to a wire rack to cool completely.
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