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Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sweet potato cornbread muffins. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sweet Potato Cornbread Muffins is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Sweet Potato Cornbread Muffins is something that I’ve loved my entire life.
Sweet potato puree can be a wonderful baby food, and can also be enjoyed in other dishes (like sweet potato pancakes or in sweet potato cornbread muffins). Pair them with chili, a piping hot bowl of tomato or butternut soup, or just snag a few for on-the-go snacking! Grease muffin tin with nonstick spray.
To begin with this recipe, we have to prepare a few ingredients. You can have sweet potato cornbread muffins using 13 ingredients and 6 steps. Here is how you can achieve that.
Active ingredients of Sweet Potato Cornbread Muffins:
- Get 2 sweet potato / steamed / mashed
- Make ready 3/4 cup fat free milk
- Make ready 2 tbs vegetable oil
- Get 1 egg
- Take 1 cup sour cream
- Prepare 1/2 cup maple syrup
- Make ready 2 tbs wholewheat flour
- Take 1 1/2 cup corn meal
- Get 1 /2 cup sugar
- Take 1/2 tsp ground cinnamon
- Prepare 1 tsp ground nutmeg
- Prepare 1/2 tsp salt
- Take 1 tsp baking powder
Add the raw chunks of sweet potato to a steamer (or metal) basket and steam the sweet potato until soft. Sweetened tender cornbread combined with roasted sweet potato and spices make these mini sweet potato muffins a pretty close match to the original. In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes.
How to Process To Make Sweet Potato Cornbread Muffins:
- Mix dry ingredients: cornmeal, flour, salt. Nutmeg, cinnamon, sugar, baking powder
- Mix, sour cream, egg, milk, vegetable oil Maple syrup
- Add dry mixture into wet mixture
- Set oven 390f oil muffin tin, pour batter into muffin tin
- Cook about 17 minutes, until cake tester comes clean
- Let it cool on the rack
Stir into dry ingredients just until moistened. Wash and dry the outside of each sweet potato thoroughly. Allow to cool before discarding the potato skins and mashing the flesh in a bowl. I've tried other cornbread recipes, but you had me at "honey….sweet potato". I'm definitely saving this recipe to my catalog as a favorite go-to.
That’s the dish for Sweet Potato Cornbread Muffins. Make sure you attempt it in the house, to ensure that your friend or family have range in regards to food.
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