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Sweet Potato Jalapeño Corn Muffins

Sweet Potato Jalapeño Corn Muffins

  By BPT  

May 9, 2017

For your next brunch, picnic, tailgating party, holiday open house or random Sunday breakfast with family or friends, try adding these delicious muffins to the menu.

  • Yields: 20 Muffins
Sweet Potato Jalapeño Corn Muffins

Directions

1Preheat oven to 400° F.

2Pierce sweet potatoes, wrap in foil and bake until tender, about 1 hour; set aside to cool.

3Lower oven to 375° F. Coat 20 cups from two 12-cup muffin tins with nonstick spray; set aside.

4In medium bowl, whisk cornmeal, flour, salt, baking powder, baking soda and chili powder; set aside.

5Peel skin from sweet potatoes, transfer flesh to large bowl and mash with cream cheese.

6Whisk in eggs, butter, yogurt and honey.

7Add cornmeal mixture and half of jalapeños; stir until just combined.

8Divide batter among prepared muffin cups.

9Top with remaining jalapeños.

10Bake until a tester comes out clean, about 25 minutes.

11Let cool slightly or completely before serving.

Enjoy them for breakfast, brunch, lunch or dinner—they go great with ham and eggs, green salads, soups, stews and chili.

Ingredients

1 1/2 c yellow cornmeal

1 c all-purpose flour

1 T baking powder

1 1/2 t salt

1/2 t baking soda

1/2 t ground chipotle chili peppers

8 oz cream cheese, softened

4 large eggs

1/2 c melted butter

1/2 c plain yogurt

1/3 c honey

2 jalapeños, thinly sliced

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