Breakfast - Sweet potato corn muffins

These muffins are not just for breakfast; they can be eaten anytime.

Can you see the sweet potato inside?

Dry ingredients


* 1 cup cornmeal
* 1 cup flour (I used white whole wheat)
* 2 tsp baking powder
* 3 tbsp brown sugar in the raw (you can use more for a sweeter muffins/loaf)
* 1/2 tsp sea salt


Wet ingredients

* 1 cup of milk (I used 1%)
* 1/4 cup canola oil or butter (lately I've been using more butter than canola)
* 1 egg (love that it only takes one egg)
* 1 Lg size sweet potato - about 1 1/2 to 1 3/4 cups


Turn oven on to about 350 -375 for potato (depending on how large the potatoes are), and 375 for baking muffin/loaf time.  First you'll want to bake your sweet potato (a very large potato can take up to an hour or more).  I like to leave mine in for a good two hours at least (the longer it bakes the sweeter it'll become).  When your potato is done, and has cooled peel then place it in a bowl and mash it up well - put aside.  In a large bowl mix all dry ingredients - combine well.  In another bowl, mix: milk, oil or melted butter, and egg - mix well.  Pour wet ingredients into dry and stir lightly and few (its been said that stirring the batter to much will give baked goods a tough out-come).  After batter is mixed, lightly fold in the mashed sweet potato.  Pour mixture in either a lightly greased muffin or loaf pan.  Bake for about 35-40 minutes for loaf and 25-30 for muffin.  You will have to adjust the baking time depending on the size of your pans.  (smaller loaf pans need a little more time than larger ones)


Note: these are not sweet muffins.  I like to top it with low-sugar fruit preserves, honey,or maple syrup.  They're also really good toasted the next day; put a little butter in a heated pan and cook open-face down until toasted & browned.

Freezes well