Sweet Potato Collard Cornbread Muffins

Sweet Potato Collard Cornbread Muffins

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We've taken your basic cornbread muffins and kicked them up a notch with sweet potato and collard greens! These muffins make a perfect addition to any comfort food dinner.



  • 1   cup   whole wheat flour
  • 1   cup   yellow cornmeal
  • 1   cup   collard greens   finely chopped
  • 2   cups   cooked sweet potato   mashed and measured
  • 3   tsp   baking powder
  • 1   tsp   salt
  • 1   tsp   cinnamon
  • 1   tsp   nutmeg
  • 1/2   cup   sugar
  • 2      eggs
  • 7   tbsp   milk
  • 3   tbsp   canola or vegetable oil




Preheat oven to 375 degrees

To bring the flavor out in the collard greens, you'll need to roast the greens. To do this, first spray a cookie sheet with non-stick oil and then spread chopped collard greens on the shit into a thin layer. Cook for 15 minutes and let cool.

Increase oven to 400 degrees. In medium bowl combine flour, cornmeal, baking powder, salt, cinnamon, nutmeg, sugar and roasted collard greens.

In another medium bowl combine mashed sweet potato, eggs, milk and oil.

Combine your flour mixture and sweet potato mixture into one bowl. Mix well.

Spoon into muffin tins and bake for 13-15 minutes or until a toothpick comes out clean.

Let cool and enjoy!

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