Sweet Potato Cornbread Muffins

Name: Sweet Potato Cornbread Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: ¼ cup Unsalted Butter (1/4 cup unsalted butter, melted); 1 cup All-Purpose Flour (1 cup flour (all purpose or gluten free, either will work)); 1 cup Cornmeal (1 cup cornmeal); 1 tbsp Baking Powder (1 tablespoon baking powder); 1 ½ tsp Cinnamon (1 1/2 teaspoons cinnamon); ¼ tsp Nutmeg (1/4 teaspoon nutmeg); ¼ tsp Table Salt (1/4 teaspoon salt); 1 cup Coconut Milk (1 cup full fat coconut milk); ½ cup Maple Syrup (1/2 cup maple syrup); 2 pieces Egg (2 eggs); ½ cup Sweet Potato (1/2 cup sweet potato puree)

Sweet Potato Cornbread Muffins - Sides (American)

30 minAmerican

Servings12

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1Preheat oven to 400 degrees.
2Add the gluten free flour, cornmeal, baking powder, cinnamon, nutmeg, and salt to a mixing bowl and whisk together until well combined.
3To a separate mixing bowl, add the butter, coconut milk, maple syrup, eggs, and sweet potato puree. Whisk everything together until well combined.
4Pour the wet ingredients into the dry and gently fold everything together until the batter is combined.
5Transfer the cornbread batter to a greased or lined muffin pan.
6Bake the muffins for 15-18 minutes at 400 degrees until a toothpick inserted comes out clean and the tops of the muffins are golden brown. They should bounce back if lightly pressed.
7Serve the muffins warm with a drizzle of honey, butter, and cinnamon.