Description
A delicious and moist sweet potato corn muffin made with Jiffy Corn Muffin Mix and warm spices.
Ingredients
Scale
- 16 oz Jiffy Corn Muffin Mix
- ¼ cup brown sugar or sweetener
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 eggs
- ½ cup milk (Any milk will work. I used whole milk.)
- ½ cup sour cream or plain Greek yogurt
- ⅓ cup honey
- ¼ cup melted unsalted butter (Measured solid, plus more for greasing the pan, I use ½ tablespoon)
- 1 ½ cups sweet potatoes (Cooked, mashed (or pureed), and cooled)
Instructions
- Preheat oven to 400 degrees.
- Grease each of the muffin cups in the muffin tin.
- Place the muffin tin in the oven to heat while you mix the batter (5-10 minutes). This will produce muffins with crispy edges. You can skip this step if that isn’t important to you.
- In a large bowl, whisk together the dry ingredients: Jiffy mix, cinnamon, nutmeg, and sugar or sweetener.
- In a separate bowl, add the eggs, ¼ cup melted butter, milk, sour cream, honey, and pureed sweet potatoes. Add the dry ingredients to the wet and stir to combine. Don’t overmix! That’s what causes dry muffins. The batter should be thick but slightly lumpy.
- Pour the mixture into the muffin cups, reserving about an inch from the top of each tin. Fill each about 3/4 of the way up.
- Bake for 18-25 minutes or until a toothpick can be inserted and comes out clean. Mine were ready right at 18 minutes.
Notes
- Make sure sweet potatoes are cooled after cooking and mashing to prevent cooking the eggs in the batter.
- You can use any type of milk for this recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg