Cornbread Muffins with Amazing Sweet Potato
Prep Time15 mins
Cook Time6 hrs 25 mins
Total Time6 hrs 40 mins
- 3/4 cup sweet potato
- 1 none cooking spray
- 2 cup cornmeal, yellow
- 1 cup flour, whole wheat
- 1 cup flour, all-purpose
- 2 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cup milk
- 1/3 cup maple syrup, pure
- 1/3 cup coconut oil
Rinse/scrub the outside of your sweet potatoes. Don’t dry them – put them right in your slow cooker. This is the only liquid needed. Just what is on them after rinsing!
Set to low and cook for 6-7 hours depending on how big your sweet potatoes are.
Preheat the oven to 375 degrees F and line a muffin tin with silicone liners or grease with nonstick spray.
Stir together all ingredients and spoon into the prepared tin, filling each cup very full and mounding slightly on top. (The batter should be thick.)
Bake for 24-26 minutes or until just starting to turn golden brown and a cake tester inserted into the center comes out clean. Let cool in the pan.
Serve warm or reheat slightly before serving if desired.
Calories: 259kcal | Carbohydrates: 42g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 133mg | Fiber: 3g | Sugar: 8g