Sweet Potato Mini-Muffins

2 1/2 cups whole wheat flour, preferably pastry flour (which is what I used)
1 cup packed brown sugar (Bittman: 3/4 cup white sugar)
2 t. baking powder
1 t. ground ginger (use cinnamon or pumpkin pie spice if you prefer)
1/4 t. baking soda
1/2 t. salt
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1 cup pureed or mashed sweet potato (I used canned and drained)
1 egg, beaten
1/2 cup low-fat buttermilk

Heat oven to 375 degrees. Grease two mini-muffin pans. In a large bowl, mix together flour, brown sugar, baking powder, ginger, soda and salt. In another bowl, whisk together the butter, oil, sweet potato, egg and buttermilk. Fold the wet mixture into the dry mixture and mix just until combined.

Fill muffin cups at least 3/4 full. I used a #40 ice-cream scoop, which holds a generous tablespoon of dough. Bake mini-muffins about 11 to 12 minutes, until lightly browned. Serve warm.

Makes 36 mini-muffins.
2 poodles