Sweet Potato Cornbread Muffins Recipe Video

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
TasteMethod
Main IngredientHealthy,

Ingredients

 Sweet potato2 Cup (32 tbs), mashed (orange-skinned)
 Eggs4 Large
 Buttermilk1 1⁄2 Cup (24 tbs)
 Yellow cornmeal2 1⁄3 Cup (37.33 tbs)
 All purpose flour1 Cup (16 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Baking powder1 Tablespoon
 Salt1 1⁄2 Teaspoon
 Baking soda1⁄2 Teaspoon
 Jalapeno pepper1⁄2 Small, finely diced
 Fresh cilantro1⁄2 Cup (8 tbs), chopped finely
 Butter1⁄2 Cup (8 tbs), cut into 1/2-inch pieces

Nutrition Facts

Serving size

Calories 880 Calories from Fat 285

% Daily Value*

Total Fat 32 g49%

Saturated Fat 16.1 g80.3%

Trans Fat 0 g

Cholesterol 272 mg

Sodium 1340.5 mg55.9%

Total Carbohydrates 128 g42.6%

Dietary Fiber 9.4 g37.5%

Sugars 16.2 g

Protein 21 g41.2%

Vitamin A 234.8% Vitamin C 5.2%

Calcium 33.9% Iron 35.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. With fork, pierce sweet potatoes in several places. Pop it in microwave on high, and roast for about 12 minutes or until tender. Turn once while cooking.
2. Remove skin, cut open and let it cool.
3. Mash roasted potatoes, and place it in a large bowl. Set aside.
4. Preheat oven to 375 degree.

MAKING
5. Throw buttermilk, egg, cilantro, and jalapeno in bowl with mashed potato.
6. In a separate bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda. Mix well.
7. Throw butter and mix until it forms a coarse meal.
8. Drop dry ingredients into the bowl with potato mixture. Stir to combine.
9. Grease non stick muffin pan with cooking spray, and put batter in it, about 1/3rd way up.
10. Pop it in oven, and bake for 20 minutes or until when toothpick inserted comes out clean.
11. Remove from oven, and allow it to cool on a wire rack.

SERVING
12. Serve it hot with turkey chilli con carne.
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