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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love