Sweet Potato Cornbread Muffins with Maple Cinnamon Butter
Peel, boil and mash your sweet potato in advance. One small-medium sweet potato should do the trick. You could also pierce it with a fork and cook it in the microwave for about 5 minutes or until soft. Then scoop out the contents and mash them up.
Ingredients
SWEET POTATO CORNBREAD MUFFIN:
- 1 cup mashed sweet potato
- 1/4 cup maple syrup
- 2 eggs
- 3 tablespoons olive oil
- 6 tablespoons milk
- 1 cup yellow corn flour
- 1 cup all purpose flour
- 3 teaspoons baking powder
MAPLE CINNAMON BUTTER:
- 1 stick salted butter, softened
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 425°F and grease a 12 cup muffin tin. In a large bowl, combine the mashed sweet potato, maple syrup, eggs, olive oil and milk until smooth.
- In a separate large bowl, whisk together yellow corn flour, all-purpose flour, and baking powder. Gradually stir this dry mixture into the wet one until just combined.
- Fill the cups of your muffin tin ¾ of the way full, and smooth out the tops with a spoon. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- To make the maple cinnamon butter, place softened butter, maple syrup and cinnamon in a large bowl and blend until smooth. Serve with warm muffins and enjoy.
Notes
Laura Winter Falks Beverage Pairing: Apple Cider
Apples love maple and cinnamon, and the acid will lift the sweetness in the sweet potato.
