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Sweet Potato Cornbread Muffins

Ingredients
  Sweet potato 2 Cup (32 tbs), mashed (orange-skinned)
  Eggs 4 Large
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Yellow cornmeal 2 1⁄3 Cup (37.33 tbs)
  All purpose flour 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Jalapeno pepper 1⁄2 Small, finely diced
  Fresh cilantro 1⁄2 Cup (8 tbs), chopped finely
  Butter 1⁄2 Cup (8 tbs), cut into 1/2-inch pieces
Directions

GETTING READY
1. With fork, pierce sweet potatoes in several places. Pop it in microwave on high, and roast for about 12 minutes or until tender. Turn once while cooking.
2. Remove skin, cut open and let it cool.
3. Mash roasted potatoes, and place it in a large bowl. Set aside.
4. Preheat oven to 375 degree.

MAKING
5. Throw buttermilk, egg, cilantro, and jalapeno in bowl with mashed potato.
6. In a separate bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda. Mix well.
7. Throw butter and mix until it forms a coarse meal.
8. Drop dry ingredients into the bowl with potato mixture. Stir to combine.
9. Grease non stick muffin pan with cooking spray, and put batter in it, about 1/3rd way up.
10. Pop it in oven, and bake for 20 minutes or until when toothpick inserted comes out clean.
11. Remove from oven, and allow it to cool on a wire rack.

SERVING
12. Serve it hot with turkey chilli con carne.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Sweet
Method: 
Baked
Dish: 
Muffin
Ingredient: 
Sweet Potato
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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