Sweet Potato Cornbread Muffins
Sweet, buttery, moist, and packed with sweet potato flavor!
Ingredients
* 2 boxes Jiffy Corn Muffin Mix (8.5 oz each)
* 3 medium sweet potatoes, cooked and mashed
* 1 can (14 oz) sweetened condensed milk
* ⅓ cup milk
* 1 large egg
* 1 stick (½ cup) unsalted butter, melted
* ¼ cup dark brown sugar
* ½ tsp vanilla extract
* Cinnamon, to taste
* Nutmeg, to taste
* Pinch of ground ginger
* Red and yellow food coloring (optional)
Directions
Step 1: Peel and cook 3 sweet potatoes until fork-tender. Mash until smooth.
Step 2: In a large mixing bowl, add both boxes of Jiffy Corn Muffin Mix.
Step 3: Add your mashed sweet potatoes to the cornbread mix.
Step 4: Pour in ⅓ cup milk, 1 large egg, and 1 can of sweetened condensed milk.
Step 5: Add cinnamon, nutmeg, and a pinch of ginger. Season to your liking!
Step 6: Mix in ½ tsp vanilla extract and ¼ cup dark brown sugar.
Step 7: Add a few drops of red and yellow food coloring to give the batter a beautiful orange color. This step is optional!
Step 8: Stir everything together until well combined.
Step 9: Pour in 1 stick of melted unsalted butter and gently fold until incorporated.
Step 10: Lightly grease your muffin pan and fill each cavity about ¾ full.
Step 11: Bake at 350°F for 23–30 minutes. Start checking at 23 minutes! Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
Step 12: Let the muffins cool in the pan for about 5–10 minutes before removing.
