# Ingredient List:
→ Vegetables
01 - 1 cup cooked and mashed sweet potato (about 1 medium)
02 - 1/2 cup finely chopped dill pickles, well-drained
→ Wet Ingredients
03 - 2 large eggs
04 - 1/3 cup olive oil or melted unsalted butter
05 - 1/2 cup whole milk or unsweetened plant-based milk
06 - 2 tablespoons dill pickle juice
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 3/4 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ Flavorings
12 - 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
13 - 1/2 cup shredded sharp cheddar cheese, optional
# Directions:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground black pepper. Add chopped dill and shredded cheese if using, stirring to distribute evenly.
03 - In a separate bowl, whisk eggs, olive oil or melted unsalted butter, whole milk or unsweetened plant-based milk, and dill pickle juice until uniform.
04 - Add mashed sweet potato and chopped dill pickles to the wet mixture, blending until smooth.
05 - Pour wet ingredients into dry ingredients and fold gently until just combined; avoid overmixing to maintain muffin tenderness.
06 - Drop batter into prepared muffin tin using a spoon or ice cream scoop, filling each cup approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until tops are golden and a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling before serving.
