Sweet Potato Corn Muffins

Sweet Potato Corn Muffins

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  • Each serving
  • 240 cal
  • 10g fat (5g sat)
  • 55mg chol
  • 105mg sodium
  • 35g carb
  • 5g fiber
  • 8g sugars
  • 4g protein


  • 1 1/2 cups cornmeal
  • 1 1/2 cups whole wheat pastry flour or barley flour
  • 2 teaspoons non-aluminum baking powder
  • 1/2 teaspoon sea salt
  • 1 cup baked sweet potato
  • 1/2 cup water or milk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup maple syrup
  • 2 eggs


Preheat the oven to 375° F. Lightly oil a muffin tin or line with paper muffin cups. Set aside.

In a large bowl, mix together the cornmeal, flour, baking powder and salt and set aside.

Mash the sweet potato, then, in a blender, put the sweet potato and water (there’s your food for baby!) and blend until smooth. Add the butter, syrup and eggs and pulse a few more times. Combine the wet ingredients with the cornmeal mixture and incorporate with a minimum of strokes. Fill the muffin cups full with batter.

Bake for 25 to 30 minutes. The tops of the muffins will crack slightly when done.

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