Sweet Potato Cornbread Mini Muffins

Sweet Potato Cornbread Mini Muffins

Cook Time: 7 minutes

Yield: 30 mini muffins


1 1/4 cups corn meal
1 cup buttermilk
3/4 cup whole wheat flour
3/4 cup toasted wheat germ
1/2 cup cooked, mashed Louisiana sweet potatoes
1/4 cup vegetable oil
1 egg
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt


Preheat oven to 400° F. Lightly grease two mini-muffin baking pans with butter, shortening or non-stick spray. Set aside.

In medium bowl, blend all ingredients until just moistened. Scoop batter into prepared mini-muffin pans, filling each muffin cup about 2/3 full.

Bake for 7 minutes, or until golden brown. Cool in pan for 5 minutes, before removing muffins. Transfer to a wire rack and let cool completely. Makes 2½ to 3 dozen mini-muffins.


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