Sweet Potato Cornbread Muffins with Maple Cinnamon Butter

Peel, boil and mash your sweet potato in advance.

Sweet Potato Cornbread Muffins with Maple Cinnamon Butter

Sara Sullivan
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.
Course Dessert, Side Dish
Servings 12 muffins

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.
Keyword maple, sweet potato

Please Support Our Sponsors!

Related Stories