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Sweet Potato Corn Muffins
 
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).
 
These corn muffins are superb served with a bowl of White Bean and Kale Soup or Big Mo Minestrone.  The cooked vegetable imparts vitamin-rich sweetness, and keeps the muffin moist.  To make these muffins dairy free, substitute melted coconut oil for butter.
 
1 cups cornmeal
1 cups whole wheat pastry flour or barley flour
2 teaspoons non-aluminum baking powder
teaspoon sea salt
 
1 cup baked and mashed sweet potatoes or red garnet yam
cup water or milk
cup melted butter
cup maple syrup
2 eggs

Decoration:
2 tablespoons pumpkin seeds & dried cranberries
 
Preheat oven to 375 degrees F.  Lightly oil muffin tins or line with paper muffin cups.  Mix cornmeal, flour, baking powder, and salt together in a large bowl; set aside.  Puree cooked sweet potato with butter, syrup, and water in blender until smooth.  Add extra water if necessary.  The mixture should be the consistency of porridge.   Add eggs and pulse briefly.
 
Combine wet ingredients with dry mixture and mix with a minimum of strokes.  Spoon into muffin cups filling them full, mixture will be thick.  Place a few pumpkin seeds on top of each muffin.
 
Bake 20-25 minutes.  Top of muffin should crack slightly when done.
 
Preparation time: 30 minutes
Makes 12 regular muffins

13 Comments:

Anna Barresi
I make these muffins OFTEN. My daughter loves dipping them into your rosemary red soup. I always make them with garnet yams.
March 9, 2011, 11:52 am

Molly Rapozo
Oh, I wish I would have paired these with your AWESOME Chili Con Carne! I will definitely swap this recipe for my standard corn muffins next time. Half the batch is already in the freezer because they do go stale so quickly. I make your recipes every week and turn my friends on to them too. Thanks!
March 9, 2011, 12:14 pm

Eileen R
Great timing, as usual! I have all this stuff at my house and today is the perfect day for them.
March 9, 2011, 2:39 pm

Laura Dwight
We are gluten free in our house, so I substituted 1 cup Better Batter blend, 1/4 cup teff and 1/4 millet for the flours you called for. The Better Batter has xanthan gum added so I did not add any. I also used some canned sweet potato instead of one I baked. They were delicious! I hope do not mind that I posted the recipe with a link to your blog and the information about your book to a gluten free cooking list.
March 9, 2011, 5:33 pm

Deven Vasko
@ Laura - Thanks for the gluten free substitutes! My friends are gluten free & I like to have something to offer them when they come over!
March 9, 2011, 8:16 pm

Gillian Chi
Thank you, this recipe made my day!!! When I told my 3 year old we were making muffins for dinner he was scandalized but delighted. We made them together (he does all the pouring, mixing, and scooping of batter). He loved them so much that, a) he even ate his minestrone soup, and b) he had to go back and eat another one after his bath. Yay!
March 10, 2011, 3:50 am

Beth Allen
Looks delicious! I will make them this weekend.
March 10, 2011, 8:23 pm

Cynthia Lair
Dear gluten-free friends, we have had great success making these in class using 3/4 cup sweet brown rice flour and 3/4 cup almond flour. Both were ground fresh so that the flour was moist, the fats available. This makes a more moist, less crumbly muffin than if rice-based flour mixes are used.
March 11, 2011, 3:07 pm

Sam Richert
I made a gluten-free version using 3/4 cup buckwheat flour and 3/4 cup brown rice flour that turned out nicely. They were hearty but not too dense. One of the things I miss about eating wheat is hearty whole grain breads - most gluten free mixes are trying so hard to be light and fluffy. These turned out hearty and the buckwheat flavor blended well with the sweet potato, maple and corn flavors.
March 27, 2011, 6:27 pm

Lisa Selby
Could these be made from a butternut squash? I have a really big pumpkin sized butternut squash fresh from our farmer's market that I would love to use. Thanks!
September 7, 2011, 6:55 pm

Cynthia Lair
Lisa, Butternut squash works beautifully. Delicatta squash too!
September 9, 2011, 4:19 pm

Eve Erickson
This recipe is good, but I prefer the older version made with acorn or butternut squash and the dulse. (Any particular reason why you make them sans dulse these days?) This recipe is my favorite corn muffin recipe as it's lightly sweet and always moist.
October 26, 2011, 4:01 pm

Kate M
I made these gluten free using brown rice flour and almond flour. These were the best cornbread muffins I've ever had! My kids absolutely loved them. We've made so many recipes from your book and all have been a big hit. Thank you!
January 28, 2014, 5:42 am

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