Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, sweet potato cornbread muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sweet Potato Cornbread Muffins are perfect for dunking in your favorite soup or chili! Our Fall baking adventures are in full swing! These sweet potato spiked cornbread muffins are spiced with cinnamon and nutmeg and drizzled with honey for a whole lot of YUM!
Sweet Potato Cornbread Muffins is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Sweet Potato Cornbread Muffins is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have sweet potato cornbread muffins using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato Cornbread Muffins:
- Make ready 2 sweet potato / steamed / mashed
- Make ready 3/4 cup fat free milk
- Make ready 2 tbs vegetable oil
- Get 1 egg
- Make ready 1 cup sour cream
- Get 1/2 cup maple syrup
- Make ready 2 tbs wholewheat flour
- Make ready 1 1/2 cup corn meal
- Get 1 /2 cup sugar
- Make ready 1/2 tsp ground cinnamon
- Make ready 1 tsp ground nutmeg
- Get 1/2 tsp salt
- Prepare 1 tsp baking powder
Sweet potatoes add a twist on the classic cornbread recipe. Perfect with some chili or on your Thanksgiving table. Or, if you're Ryder, for breakfast. :) Sweet potatoes are high in vitamins A and C, and make a delicious addition to cornbread. Add sweet potato mixture to cornmeal mixture, and stir just until moistened.
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
Spoon batter into lightly greased muffin pans, filling about three-fourths full. To serve, spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving. You might think of cornbread muffins as a fall food, but we love them all year round! They're quick to stir together and bake, and they are incredibly versatile—they pair well with chili, salads, chicken dishes, and even eggs.
So that is going to wrap it up with this special food sweet potato cornbread muffins recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
