- Yields: 12 muffins
- Ingredient Notes: Vegetarian, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 240 cal
- 10g fat (5g sat)
- 55mg chol
- 105mg sodium
- 35g carb
- 5g fiber
- 8g sugars
- 4g protein
Ingredients
- 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
Directions
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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