Sweet Potato Cornbread Muffins
Servings 18 muffins
Ingredients
- 1 large sweet potato
- 2 cups cornmeal, yellow
- 2 cups flour
- 2 tablespoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 1/3 cup maple syrup, pure
- 1/3 cup coconut oil
Instructions
- Rinse/scrub the outside of your sweet potato. Don’t dry. Prick the potato all over with a fork. Microwave on high for 6-8 minutes or until tender; turning once. Allow to cool slightly, then scoop out the flesh and mash. You will need 3/4 cup for the muffins, you may have a bit left over.
- 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.)
- Mix the dry ingredients together in a large bowl or mixer. In a separate bowl, mix together wet ingredients. Add to the dry and mix just until combined. The batter will be thick.
- Fill each muffin tin a bit more than 3/4 full.
- 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.