Easy Recipe: Delicious Sweet Potato Cornbread Muffins

Sweet Potato Cornbread Muffins. 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!

They're moist and have the perfect crumb texture and can be made. Sweet potatoes add a twist on the classic cornbread recipe. Perfect with some chili or on your Thanksgiving table. You can cook Sweet Potato Cornbread Muffins using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sweet Potato Cornbread Muffins

1. It’s 2 of sweet potato / steamed / mashed.
2. It’s 3/4 cup of fat free milk.
3. You need 2 tbs of vegetable oil.
4. It’s 1 of egg.
5. You need 1 cup of sour cream.
6. It’s 1/2 cup of maple syrup.
7. It’s 2 tbs of wholewheat flour.
8. It’s 1 1/2 cup of corn meal.
9. It’s 1 of /2 cup sugar.
10. Prepare 1/2 tsp of ground cinnamon.
11. It’s 1 tsp of ground nutmeg.
12. You need 1/2 tsp of salt.
13. It’s 1 tsp of baking powder.

Or, if you're Ryder, for breakfast. 🙂 Healthy and moist sweet potato cornbread muffins sweetened with a touch of pure maple syrup. Easily made vegan and gluten free if you'd like! 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.

Sweet Potato Cornbread Muffins instructions

1. Mix dry ingredients: cornmeal, flour, salt. Nutmeg, cinnamon, sugar, baking powder.
2. Mix, sour cream, egg, milk, vegetable oil Maple syrup.
3. Add dry mixture into wet mixture.
4. Set oven 390f oil muffin tin, pour batter into muffin tin.
5. Cook about 17 minutes, until cake tester comes clean.
6. Let it cool on the rack.

Some of my other sweet potato recipes include these baked sweet potato wedges with vegan parlsey pesto, sweet potato apple and sausage breakfast hash Either way you'll have some fluffy cornbread muffins that you'll love all season long! It only took me two tries (I love when that happens!) to get. 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. They're spiced with cinnamon and nutmeg and drizzled with honey.