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Sweet potato corn muffins are a delightful fusion of flavors and textures, perfect for breakfast, brunch, or a snack. These muffins combine the natural sweetness of mashed sweet potatoes with the subtle crunch of cornmeal, creating a wholesome treat that is both nutritious and satisfying. The incorporation of sweet potatoes not only enhances the flavor profile but also adds moisture and richness, while cornmeal provides a satisfying bite, making these muffins a favorite among both children and adults.

Sweet Potato Corn Muffins with Honey

Discover the delightful taste of sweet potato corn muffins, a perfect blend of sweetness and texture for any occasion. These scrumptious muffins combine the natural sweetness of mashed sweet potatoes with the crunchy goodness of cornmeal, making them a nutritious choice for breakfast or snacks. Easy to prepare and adaptable for dietary preferences, this recipe offers a wholesome treat that can also be frozen for later enjoyment. Learn how to make these delicious muffins today!
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Ingredients
  

1 cup mashed sweet potatoes (approximately one medium sweet potato)

1 cup cornmeal

½ cup all-purpose flour (feel free to use whole wheat flour for a healthier option)

¾ cup milk (or your choice of plant-based milk for a vegan alternative)

¼ cup honey (or maple syrup for a vegan option)

2 large eggs (or flax eggs if making vegan)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon vanilla extract

½ cup corn kernels (can be fresh, frozen, or canned)

Optional: ¼ cup chopped walnuts or pecans for added texture

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C). Prepare a muffin tin by lining it with paper liners or by lightly greasing each cup with cooking spray.

    Prepare Sweet Potatoes: Begin by peeling and chopping the sweet potato into cubes. Place them in a pot of boiling water and cook for about 15-20 minutes, or until they are tender. Drain the water and mash the sweet potato until smooth. Allow the mash to cool slightly before using.

      Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk the dry ingredients together until evenly blended.

        Combine Wet Ingredients: In a separate bowl, mix the cooled mashed sweet potatoes with the milk, honey, eggs, and vanilla extract. Stir vigorously until the mixture is smooth and well combined.

          Combine Mixtures: Gradually pour the wet ingredients into the bowl containing the dry ingredients. Carefully stir until just combined—be cautious not to over-mix. Gently fold in the corn kernels and the chopped nuts, if you’re choosing to add them.

            Fill Muffin Cups: Evenly distribute the muffin batter across the prepared muffin cups, filling each cup about two-thirds full to allow for rising during baking.

              Bake: Place the muffin tin in the preheated oven and bake for approximately 18-22 minutes. Muffins are done when a toothpick inserted into the center comes out clean and they are golden brown on top.

                Cool and Serve: Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Enjoy your muffins warm, and consider drizzling a little extra honey on top for a delightful touch!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    Optional Presentation Tips: Serve the muffins on a wooden platter, garnished with a few whole corn kernels and mint leaves for a touch of freshness. Pair them with a small bowl of honey for guests to drizzle as desired. Enjoy!