Sweet Potato Corn Muffins
Adapted from cooking.nytimes.com
2 tablespoons melted butter or vegetable oil
1 sweet potato (about 1 pound), peeled, cubed
2 large eggs
1 cup whole milk
3/4 cup all-purpose flour
1 1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon sea salt
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
- Heat oven to 450°F and spray a 12-cup muffin pan with cooking spray.
- Place potato in a small saucepan and add water. Bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain, return to the pot and mash until smooth. Measure out ½ cup and transfer to a large bowl. (Eat any remaining potato or save to add to your dog’s food.)
- Add eggs, oil and milk to bowl and stir to combine. Whisk the flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg together in separate large bowl. Add liquid mixture to flour mixture and mix until just combined. Don’t overmix.
- Scoop batter into the prepared muffin cups and bake until puffed and golden, 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.