Sweet Potato Cornbread Muffins Recipe

Sweet potatoes are high in vitamins A and C. They also make a delicious addition to cornbread.

Ingredients

2¼ cups yellow cornmeal
1 cup all-purpose flour
½ cup turbinado sugar
1 tablespoon baking powder
1½ teaspoons salt
½ teaspoon baking soda
¼ teaspoon ground ginger
1¾ cups low-fat buttermilk
1 cup mashed roasted sweet potato (about 1 large)
4 large eggs, lightly beaten
¼ cup butter, melted

Directions

Before you begin: Wash your hands.

1. Preheat oven to 425°F (218°C).
2. Combine cornmeal, flour, sugar, baking powder, salt, baking soda and ginger in a large bowl. Whisk to combine.
3. In a medium bowl, combine buttermilk, sweet potato and eggs. Whisk until smooth.
4. Add sweet potato mixture to cornmeal mixture. Stir just until moistened. Then, stir in melted butter.
5. Spoon batter into lightly greased muffin pans, filling about three-fourths full.
6. Bake 18 to 22 minutes or until tops are golden brown. Cool in pan for 5 minutes.

Nutrition Information

Serving size: 1 muffin

Calories: 133; Total Fat: 3.2g; Saturated Fat: 1.6g; Cholesterol: 37mg; Sodium: 292mg; Total Carbohydrate: 22.7g; Fiber: 1g; Protein: 3.4g