Sweet Potato Collard Cornbread Muffins
Sweet Potato Collard Cornbread Muffins

Description
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.
Inspiration:
Ingredients
- 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
Instructions
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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