Sweet Potato Corn Bread Muffins

Total Time

Prep: 20 min. Cook: 30 min.

Makes

10 servings

Updated: Apr. 05, 2024

My 8 year old son can be a very picky eater ,especially when it comes to fruit and veggies. He has told me, that he doesn't like sweet potatoes, on numerous occasions. I made these on Thanksgiving morning and he loved them, to quote him "the best mini muffins ever". Well I was thrilled to have another veggie recipe under my belt that he would eat. These muffins are not too sweet, not too dry, just right. These are a great twist to a classic dinner roll too or a nice way to use up leftover sweet potatoes.

Ingredients

15 ounce can cut sweet potatoes, drained & mashed (which comes out to about 10 ounces)
3 ounces of Cholesterol free egg product
1/4 cup canola oil or 1/4 cup unsweetened apple sauce
1 1/2 tbs of sugar free pancake syrup, maple flavored
1/2 cup light brown sugar, lightly packed
1/2 tsp ground cinnamon
3/4 tbs baking powder
3/4 cup all purpose flower
2/3 cup yellow corn meal
1/2 tsp salt
1/8 cup milk whole or light
1 tbs spiced apple butter
paper muffin baking cups, optional

Directions

Mix with a mixer in a large mixing bowl all of your ingredients until well combined. I made mini muffins in paper baking cups. If you don't use the paper baking cups then you will need to grease or spray your muffin tins with a butter flavored non stick spray. This recipe will make about 31 mini muffins. Fill your muffin cups 2/3 of the way full. Let rest for a minute or two before baking in a preheated 350 degree oven for 20 minutes or until muffins are done in center and spring back to the touch.
Serve hot or cold. If using paper baking cups, muffins remove easier from paper when cooled. After baking carefully remove from tins and let cool on a wire baking rack. Store leftovers in the fridge in an air tight container.