This week we tried out these delicious muffins. You can find the recipe here. Little princess helped make them. She also tried them at every stage…and I mean it!!
We used vanilla soy milk instead of coconut milk and added raisins instead of cranberries. We also used 2 medium size sweet potatoes; we didn’t measure how many cups that was. My niece said they were great. She said they were the best muffins she’s ever had.
She just couldn’t wait to try them. I haven’t seen her this excited about anything since the time she saw the iogo commercial and asked a friend if he could take her sky diving and he said yes. Little princess won’t be going sky diving anytime soon.
Thanks for stopping by and I hope this becomes your go-to recipe when making sweet potato muffins!
Have a great week everyone!!
I have an older brother whom I love very much. Just last week, my brother asked me to make cornmeal muffins. I was of course thrilled! My brother rarely ever eats anything I make let alone request for a specific meal. So yesterday, I headed to the grocery store, picked up a bag of yellow cornmeal, came home and got to work.
Now, I’ve never made anything with cornmeal before so this was totally experimental (I still didn’t have my mouse). I put a whole bunch of possible ingredients on the counter and started mixing things up. I think they turned out ok. They could have been a whole lot better but I was careless – fell asleep a couple of times during the process and was making two different batches at the same time! I made a banana batch and a sweet potato batch. The amounts below are for one batch only or 12 small-ish muffins.
Banana Cornmeal Muffins
So here are the ingredients I used:
- 1 medium ripe banana or 1 medium cooked sweet potato – mashed.
- 1 cup flour
- 1/2 cup yellow cornmeal (I only saw one kind of cornmeal at the store and it says ‘yellow’ on the packaging)
- 1/8 cup sugar (I divided them into 1 tbsp white sugar and 1 tbsp brown sugar)
- pinch of salt
- 2 tsps baking powder
- 1 cup soy milk
and if I had been fully
awake attentive…I would have added
- 1 tsp vanilla
- 1/2 tsp cinnamon (to the sweet potato batch)
so you can imagine my muffins came out a little bit on the bland side…
Sweet Potato Cornmeal Muffins
The directions are quite simple:
- Pre-heat oven to 400°F (200°C)
- In a medium bowl mash banana or sweet potato and mix in milk. In a perfect world I would have also added vanilla to this mixture.
- In a large bowl combine flour, cornmeal, sugar, baking powder, pinch of salt, and cinnamon.
- Add wet ingredients to dry ingredients (medium bowl to large bowl) and mix well.
- Fill muffin cups and bake for about 15 minutes. I turned off my oven at 15 minutes and left them inside for another 3 minutes. Then took them out and discovered their oh so wonderful bland flavour! They were great however with my favourite tea – a very flavourful Cinnamon Apple Spice blend!
If you try out this recipe with either bananas, sweet potatoes or anything else you might like, please let me know!
Thanks for stopping by!