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When it comes to baking, few ingredients are as versatile and nutritious as sweet potatoes. Known for their vibrant color and naturally sweet flavor, sweet potatoes are a staple in many kitchens, offering a unique twist to a variety of dishes. Among these, Sweet Potato Corn Muffins stand out as a deliciously wholesome treat. Combining the earthiness of sweet potatoes with the subtle sweetness of cornmeal, these muffins are not only a great snack but also an excellent breakfast option, packed with nutrients and flavor.

Sweet Potato Corn Muffins with Honey

Discover the joy of baking with Sweet Potato Corn Muffins! These delightful treats combine the natural sweetness of sweet potatoes with the nutty flavor of cornmeal, resulting in moist and fluffy muffins that are perfect for breakfast or a snack. Packed with nutrients, these muffins are easy to make and offer a healthier alternative to store-bought options. Enjoy them warm with honey, or pair them with coffee or tea for a comforting experience. Perfect for sharing with family and friends!
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Ingredients
  

1 cup mashed sweet potatoes (about 1 medium sweet potato)

1 cup cornmeal

½ cup all-purpose flour (you can substitute whole wheat flour for a healthier option)

¾ cup milk (or plant-based milk for a vegan option)

¼ cup honey (or maple syrup for a vegan option)

2 large eggs (or flax eggs for a vegan option)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon vanilla extract

½ cup corn kernels (fresh, frozen, or canned)

Optional: ¼ cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

    Prepare Sweet Potatoes: If you haven't done so already, peel and chop the sweet potato. Boil it in water until tender, about 15-20 minutes. Drain and mash until smooth. Let cool slightly.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

        Combine Wet Ingredients: In another bowl, combine the mashed sweet potatoes, milk, honey, eggs, and vanilla extract. Mix until well combined and smooth.

          Combine Mixtures: Pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix. Fold in the corn kernels and chopped nuts if using.

            Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

              Bake: Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted in the center comes out clean. The muffins should be golden brown on top.

                Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy warm, drizzled with additional honey if desired!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins