Sweet potatoe cornbread

INGREDIENTS

2 tablespoons/30 milliliters vegetable oil, plus more for the muffin tin
1 large sweet potato (about 1 pound), peeled and cut into large chunks
2 large eggs, lightly beaten
1 ¼ cups/300 milliliters milk
¾ cup/94 grams all-purpose flour
1 ¼ cup/213 grams finely ground yellow cornmeal
1 tablespoon/14 grams baking powder
1 teaspoon/6 grams salt
½ cup/100 grams sugar
½ teaspoon/1 gram ground cinnamon
½ teaspoon/1 gram ground nutmeg

PREPARATION

Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.

Pumpkin and cinnamon muffins

ingredients   shop kitchen ▾
Nonstick cooking spray
3 1/2 cups white whole wheat flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 15 ounce can pumpkin puree (2 cups)
1 cup sugar
3 large eggs
1 1/2 cups buttermilk
1/4 cup pumpkin seeds, chopped (optional)
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directions
1.
Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
2.
In a medium bowl, whisk together pumpkin and sugar. Whisk in eggs, one at a time, then the buttermilk, until well combined.
3.
Pour pumpkin mixture into flour mixture. Stir briskly, with a spatula, until batter is combined. Batter will be thick. Do not overmix. Fill each muffin cup with about 1/3 cup of the batter. If desired, sprinkle each with the chopped pumpkin seeds. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18 minutes. Remove muffins from tins while still warm. Repeat with remaining batter. Let cool or serve warm.
Storage
Cooled muffins may be refrigerated, in an airtight container, up to 3 days, or frozen, in plastic freezer bags, up to 1 month.

Tip
Buttermilk Replacement:
If you don't have buttermilk, you can make your own sour milk by using 1 1/2 tablespoons lemon juice plus enough reduced fat (2%) milk to make 1 1/2 cups. Let stand for 5 minutes before using.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 169, Fat, total (g) 3, chol. (mg) 32, sat. fat (g) 1, carb. (g) 32, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 13, pro. (g) 6, vit. A (IU) 3732.23, vit. C (mg) 1.26, Thiamin (mg) 0.02, Riboflavin (mg) 0.09, Niacin (mg) 0.25, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 9.59, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 234, Potassium (mg) 149, calcium (mg) 69, iron (mg) 1.39, Percent Daily Values are based on a 2,000 calorie diet