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Hello Mom, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sweet potato cornbread muffins. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sweet Potato Cornbread Muffins is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Sweet Potato Cornbread Muffins is something which I have loved my whole life. They’re nice and they look wonderful.
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 must prepare a few ingredients. You can cook sweet potato cornbread muffins using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Sweet Potato Cornbread Muffins:
- Take 2 sweet potato / steamed / mashed
- Make ready 3/4 cup fat free milk
- Get 2 tbs vegetable oil
- Take 1 egg
- Take 1 cup sour cream
- Take 1/2 cup maple syrup
- Take 2 tbs wholewheat flour
- Make ready 1 1/2 cup corn meal
- Prepare 1 /2 cup sugar
- Make ready 1/2 tsp ground cinnamon
- Get 1 tsp ground nutmeg
- Make ready 1/2 tsp salt
- Make ready 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.
Instructions 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.
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