Description
Delicious sweet potato corn muffins made with Jiffy Corn Muffin Mix for a quick and tasty treat.
Ingredients
Scale
- 2 boxes 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.
- 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 ¾ of the way up.
- Bake for 18-25 minutes or until a toothpick can be inserted and return clean. Mine were ready right at 18 minutes.
Notes
- Ensure the sweet potatoes are cooked, mashed, and cooled before mixing into the batter.
- You can skip preheating the muffin tin if crispy edges aren’t desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg