Side dishe for 12

Sweet Potato Cornbread Muffins

Name: Sweet Potato Cornbread Muffins
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1/2 tsp cinnamon; 3/8 tsp nutmeg; 1/2 cup unsalted butter; 1/2 cup granulated sugar; 3 tbsp honey; 1/2 cup milk; 2 large eggs

Sweet potato, honey, and warm spices add moisture and flavor to these cornmeal muffins baked in a standard pan.

$0.23per serving $

25 minstart to table

12servings

American Vegetarian Kid-friendly Budget Side dishes Back to school Fall

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
3/8 tsp nutmeg
1/2 cup unsalted butter
1/2 cup granulated sugar
3 tbsp honey
1/2 cup milk
2 large eggs

Steps

Heat the oven to 400 F and grease a 12-cup muffin pan with oil.
Whisk the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
Melt the butter and whisk it with the sugar, sweet potato, honey, milk, and eggs.
Fold the wet mixture into the dry mixture until just combined, then fill the muffin cups.
Bake for 15 to 18 minutes, until the centers are firm and a toothpick comes out clean.

Main ingredient on sale this week? See what to make with eggs on sale.