Sweet Potato Cornbread Muffins

What do you do with some leftover sweet potatoes?  Make sweet potato cornbread muffins, of course!  I figured I could make a healthy version to go with our chicken chili tonight, and it turned out to be a success at less than 80 calories per muffin.  These are by no means a sweet muffin, but a little teaspoon of apple butter on top can fix that and turn it into a dessert.

  • 1 1/2 cup mashed sweet potato
  • 1 cup whole wheat pastry flour
  • 1 1/4 cup ground cornmeal
  • 3 tsp turbinado sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • 3 T natural apple butter
  • 1 1/4 cup buttermilk
  • 2 large eggs, lightly beaten
  • 3 T butter, melted & cooled

  • Preheat oven to 350°F.
  • Lightly grease 24 muffin tins or use paper liners.
  • In a medium-sized mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt.
  • In a large mixing bowl, whisk together the pureed sweet potato flesh, buttermilk, beaten egg, apple butter and melted butter.
  • Mix the dry ingredients into the wet just until combined. Pour batter into prepared tins.
  • Bake until the cornbread is golden and a toothpick inserted into the center of a muffin comes out clean, about 20-22 minutes.

Nutritional Info:
  • 78 calories each
  • 3 g fat
adapted from recipe here