Sweet Potato Black Bean Muffin Cups

What you need

• 1 cup mashed cooked sweet potato
• ½ cup canned black beans, rinsed and drained
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• ½ cup milk
• 2 large eggs
• ¼ cup shredded cheddar cheese
• Cooking spray

The easy way

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a food processor, pulse the black beans until roughly chopped but not pureed. Transfer to a large bowl.
3. Add the mashed sweet potato, flour, baking powder, cumin, chili powder, milk, and eggs to the bowl and whisk until smooth.
4. Fold in the shredded cheddar cheese gently.
5. Divide the batter evenly among the 12 muffin cups.
6. Bake for 20-25 minutes until the tops are firm and a toothpick comes out clean. Cool in the pan for 10 minutes. Store leftovers in an airtight container in the refrigerator for up to four days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.