Sweet Potato Cornbread Muffins
Sweet Potato Cornbread Muffins
These easy sweet potato cornbread muffins are the most delicious and non-dried out cornbread muffins you’ll ever make! You know how normally cornbread and cornbread muffins can tend to be super dry after baking? Well these cornbread muffins are made with sweet potato puree so they stay nice and soft!
Sweet Potato Cornbread Muffins
YIELD: 12 MUFFINS
Easy sweet potato cornbread muffins that can be made in a blender! The whole family will love these, and they're perfect to serve as a side alongside soups and stews.
Ingredients
- 1 cup sweet potato cubes (sweet potato peeled), cooked and turned into a puree
- 1/2 cup water (or milk)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup maple syrup
- 2 eggs
- 1 1/2 cups cornmeal
- 1 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons pumpkin seeds (pepitas) for topping, optional
Instructions
- In a small saucepan bring 1 cup of water to a boil. Add in sweet potato cubes and place a tight fitting lid on. Reduce heat to medium and steam sweet potatoes for 10 minutes, or until easily pierced with a fork. Drain cooking liquid, and transfer sweet potatoes to a blender and blend for a few seconds to make a puree. At this point you can either make the rest of the muffin batter in the blender, or do so in separate bowls combining the wet ingredients into one bowl and the dry into another and then combining the two. Blender directions to follow.
- Preheat oven to 375 degrees. Lightly spray or oil a muffin tin or line with paper muffin cups. Set aside
- To make the muffin batter in the blender, add the water (or milk) to the sweet potato and blend until smooth. Add the butter, syrup and eggs and pulse a few more times.
- Add to the blender the cornmeal, flour, baking powder, and salt and blend only a few times so that the batter is incorporated with a minimum blend time (I usually pulse mine for 4 to 5 times and it does the trick of just mixing - you don't want to over mix because then the muffins will be a little tougher).
- Using a large cookie scoop or a spoon, fill the muffin cups full with batter.
- Decorate the top of each muffin with a few pumpkin seeds (if using).
- Bake for 25-30 minutes. The tops of the muffins will crack slightly when done.
Notes
Recipe slightly adapted from the Feeding the Whole Family cookbook
