Sweet Potato-Corn Muffins Recipe

Name: Sweet Potato-Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil for greasing muffin cups, plus 1/4 cup; 3 slices bacon; 3/4 cup all-purpose flour; 1 1/2 cups yellow cornmeal; 2 teaspoons baking powder; 1 tablespoon sugar; Pinch salt; 1 egg, slightly beaten; 1 cup mashed sweet potato; 1/2 cup buttermilk, plus more as needed

Servings: persons

Vegetable oil for greasing muffin cups, plus 1/4 cup
3 slices bacon
3/4 cup all-purpose flour
1 1/2 cups yellow cornmeal
2 teaspoons baking powder
1 tablespoon sugar
Pinch salt
1 egg, slightly beaten
1 cup mashed sweet potato
1/2 cup buttermilk, plus more as needed

1
Preheat the oven to 350 degrees.
2
Grease 12 standard muffin cups and place in the oven to heat.
3
In a skillet, cook the bacon until crisp.
4
Drain on paper towels, crumble, and set aside in a bowl.
5
In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together.
6
In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together.
7
Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy.
8
Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff.
9
Gently fold in the bacon.
10
Spoon into the prepared muffin cups.
11
Bake for about 25 minutes, or until the muffins are browned.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Vegetable oil for greasing muffin cups, plus 1/4 cup, 3 slices bacon, 3/4 cup all-purpose flour, 1 1/2 cups yellow cornmeal, and more.

Yes, Sweet Potato-Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato-Corn Muffins

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