Sweet Potato Corn Muffins
Serves: 6-8
1 29 oz. can
Glory Foods® Sweet Potatoes, drain
2 7.5 oz. boxes
Glory Foods® Corn Muffin Mix
3/4 cup Milk
2 ea. Egg, large
3 Tbsp. Sugar
1 Tbsp. Vanilla extract
1 tsp. Cinnamon
1 tsp. Nutmeg
Paper muffin liners
- Preheat oven to 350 degrees.
- Place Glory Foods® Sweet Potatoes in a mixing bowl and mash well.
- Add sugar, cinnamon and nutmeg and mix thoroughly.
- In another mixing bowl, add eggs and vanilla and mix thoroughly. Add two boxes of Glory Foods® Corn Muffin Mix and milk, stirring until smooth.
- Combine the sweet potato mixture and the corn muffin mixture and stir until smooth.
- Line a muffin pan with paper muffin cups and fill each 2/3 full with the prepared mix.
- Bake 20 to 25 minutes and allow to cool 5 minutes before serving.
Note: Extra muffins freeze well after cooling at room temperature. Wrap or place in freezer bags.
