Sweet Potato Cornbread Muffins

These muffins are great for Thanksgiving but really, they’ll do any time of year.  The sweet potato and sugar gives them a touch of sweetness and they’re perfecting for dipping or just devouring.

INGREDIENTS

  • 1 sweet potato peeled and cut into chunks
  • 1 cup flour
  • 1 cup yellow cornmeal
  • ½ cup Cream of Wheat
  • ¾ cup sugar
  • 1 TBSP baking powder
  • 1 tsp ground cinnamon
  • ¼  tsp salt
  • ¾  cup milk
  • 2 eggs
  • ¾  cup greek yogurt
  • 2 TBSP oil (olive oil, vegetable oil or unrefined coconut oil)

DIRECTIONS

  1. Steam sweet potatoes for about 7 minutes, or until fork tender.
  2. Puree sweet potatoes in food processor until smooth.
  3. Allow to cool slightly, then mix in milk, eggs, greek yogurt, and oil.  Whisk.
  4. In large bowl, mix dry ingredients.  Then slowly combine wet and dry until just incorporated.
  5. Pour batter into lined muffin tin and bake for 18-22 minutes.



Meg is a Co-Founder of What's Up Moms and the mom to three kids (9, 7 and 4). She wishes her kids asked for caramelized brussel sprouts and wild salmon salad every night. But most of the time, you'll find her whipping up a kid-friendly pasta or a sweet treat with a healthy twist. Her motto is: everything in moderation... except coffee. {{Privy:Embed campaign=591322}}