Sweet Potato Cornbread Muffins
These sweet potato cornbread muffins are moist, sweet and savory! They put regular cornbread muffins to shame!
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 1 cup half and half
- 1/2 tsp salt
- 1/2 cup ( 1 stick) salted, melted butter
- 2 cups cooked and mashed sweet potatoes About 2 large sweet potatoes
- 1/3 cup honey
Instructions
- Preheat oven to 375°. Place paper liners in muffin pan.
- You can bake your sweet potatoes, or microwave them. I cooked mine in the microwave by poking a few holes with a fork in each potato, place on a microwave safe plate, and cook on 100% power level for about 5-10 minutes. Depending on how thick your potatoes are.
- When potatoes are done, they should be soft and mushy. Cut them in half to let them cool to handle.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon.
- Add in your sweet potato by scooping it out of the skin. Mix well using a handheld mixer, or hand mix with spoon. Add eggs, melted butter and honey. Mix well, then add half and half. Mix everything well until creamy and well combined.
- Pour batter into lined muffin tins.
- Bake in preheated oven for 30-35 minutes, or until toothpick comes out clean when inserted in middle of muffin.
- Enjoy!