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Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, sweet potato cornbread muffins. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Sweet Potato Cornbread Muffins is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Sweet Potato Cornbread Muffins is something which I’ve loved my entire life. They’re fine 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 get started with this recipe, we must prepare a few components. You can cook sweet potato cornbread muffins using 13 ingredients and 6 steps. Here is how you cook that.
What needs to be prepared of Sweet Potato Cornbread Muffins:
- Make ready 2 sweet potato / steamed / mashed
- Get 3/4 cup fat free milk
- Make ready 2 tbs vegetable oil
- Prepare 1 egg
- Get 1 cup sour cream
- Make ready 1/2 cup maple syrup
- Get 2 tbs wholewheat flour
- Get 1 1/2 cup corn meal
- Get 1 /2 cup sugar
- Get 1/2 tsp ground cinnamon
- Prepare 1 tsp ground nutmeg
- Prepare 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.
Step by step 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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