SWEET POTATO-CORN MUFFINS
Provided by Food Network
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Grease 12 standard muffin cups and place in the oven to heat. In a skillet, cook the bacon until crisp. Drain on paper towels, crumble, and set aside in a bowl. In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together. In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together. Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy. Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff. Gently fold in the bacon. Spoon into the prepared muffin cups. Bake for about 25 minutes, or until the muffins are browned.
DELICIOUS SWEET POTATO MUFFINS
I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.
Provided by Diana Moutsopoulos
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
- Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g
STEPHANIE L. TYSON'S SWEET POTATO CORNBREAD
North Carolina and sweet potatoes go way back. To this day, the state is a national leader in growing the crop. Stephanie L. Tyson, the chef who oversees the kitchen at a Winston-Salem spot called (appropriately) Sweet Potatoes, likes to blend one Southern staple into another. And here, the result is a cornbread laced with a holiday-friendly undercurrent of cinnamon and nutmeg. Ms. Tyson has said that the cornbread just clicks with a side of greens, but we have a feeling it will play well with cranberries and gravy, too.
Provided by Jeff Gordinier
Categories breads, side dish
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
- Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
- Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 11 grams, TransFat 0 grams
More about "sweet potato corn muffins recipes"
EASY SWEET POTATO CORNBREAD MUFFINS - SWEETPHI
From sweetphi.com
5/5 (1)Total Time 45 minsCategory SnacksCalories 302 per serving
- In a small saucepan bring 1 cup of water to a boil. Add in sweet potato cubes and place a tight fitting lid on. Reduce heat to medium and steam sweet potatoes for 10 minutes, or until easily pierced with a fork. Drain cooking liquid, and transfer sweet potatoes to a blender and blend for a few seconds to make a puree. At this point you can either make the rest of the muffin batter in the blender, or do so in separate bowls combining the wet ingredients into one bowl and the dry into another and then combining the two. Blender directions to follow.
- Preheat oven to 375 degrees. Lightly spray or oil a muffin tin or line with paper muffin cups. Set aside
- To make the muffin batter in the blender, add the water (or milk) to the sweet potato and blend until smooth. Add the butter, syrup and eggs and pulse a few more times.
- Add to the blender the cornmeal, flour, baking powder, and salt and blend only a few times so that the batter is incorporated with a minimum blend time (I usually pulse mine for 4 to 5 times and it does the trick of just mixing - you don't want to over mix because then the muffins will be a little tougher).
BROWN SUGAR SWEET POTATO CORNBREAD - ON TY'S PLATE
From ontysplate.com
4.6/5 (13)Total Time 40 minsCategory BreadCalories 309 per serving
- To make this cornbread, start by adding the cornmeal, flour, brown sugar, baking powder, baking soda, and salt to a large bowl. Next, beat together mashed sweet potato, eggs, melted butter, and vanilla.
- Pour the sweet potato mixture into the flour. Stir in most of the way then whisk in the milk. Beat until smooth but don’t over mix.
- Pour the batter into cast-iron skillet prepared with melted butter. I heat the skillet to mealy the butter letting it brown a little for an extra flavorful crust.
HEALTHY MAPLE SWEET POTATO CORNBREAD MUFFINS
From ambitiouskitchen.com
4.4/5 (9)Total Time 30 minsEstimated Reading Time 4 minsCalories 129 per serving
- Preheat oven to 400 degrees F. Grease 12 cup muffin tin generously with nonstick cooking spray or line with paper liners. I always spray the inside of the liners to ensure the muffins do not stick!
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together.
- In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter/oil.
- Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners.
SWEET POTATO CORNBREAD MUFFINS - PEAS AND CRAYONS
From peasandcrayons.com
4.9/5 (17)Total Time 25 minsCategory Side DishCalories 226 per serving
- Preheat oven to 375 degrees F and grease a 12-cup muffin tin with butter or oil if browned bottoms are preferred or use muffin liners to keep them lighter yellow.
- In a large pot over medium heat, brown your butter. Let your butter melt untouched, then once it starts to simmer with little brown flecks at the bottom, whisk constantly until butter is lightly golden and fragrant. (This will add extra flavor to our muffins!)
SWEET POTATO CORNMEAL MUFFINS - FOR THE LOVE OF …
From fortheloveofgourmet.com
SWEET POTATO HONEY CORNBREAD MUFFINS - JONESIN' FOR TASTE
From jonesinfortaste.com
SWEET POTATO AND WHITE CHEDDAR CORN MUFFINS - MAEBELLS
From maebells.com
RECIPE: SWEET POTATO CORN MUFFINS - SEASON OF PLENTY
From seasonofplenty.com
SWEET POTATO-CORN MUFFINS - PREVENTION
From prevention.com
SWEET POTATO CORNBREAD - BUTTER BE READY
From butterbeready.com
SWEET POTATO CORN MUFFINS INSPIRATION | SAVORY
From savoryonline.com
SWEET POTATO CORN MUFFINS RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
SOUTHERN-INSPIRED SWEET POTATO & CORN MUFFINS - FIT MEN COOK
From fitmencook.com
SWEET POTATO MUFFINS – A COUPLE COOKS
From acouplecooks.com
SWEET POTATO CORN MUFFIN - RECIPE - COOKS.COM
From cooks.com
SWEET POTATO MUFFINS | JAMIE OLIVER RECIPES
From jamieoliver.com
SWEET POTATO CORNBREAD MUFFINS - CORNBREAD MILLIONAIRE
From cornbreadmillionaire.com
GLUTEN-FREE VEGAN SWEET POTATO CORNBREAD MUFFINS
From adashofmegnut.com
SWEET POTATO CORNBREAD MUFFINS RECIPE - BOB EVANS FARMS
From bobevansgrocery.com
31 BEST CORN RECIPES - BEST IDEAS FOR CORN - COUNTRY LIVING
From countryliving.com
You'll also love