
1 cup yellow cornmeal (I used Bob's red mill medium ground cornmeal) | |
1 cup whole wheat pastry flour (or sub gluten free oat flour) | |
1 tablespoon baking powder | |
1 teaspoon cinnamon | |
1/4 teaspoon allspice | |
1/8 teaspoon nutmeg | |
1/2 teaspoon salt | |
1 cup mashed sweet potato* | |
1 large egg | |
1 1/4 cup unsweetened almond milk (any milk will work) | |
1/4 cup pure maple syrup | |
2 tablespoons melted butter (or olive oil or melted coconut oil) |
1. | Preheat oven to 400 degrees F. Grease 12 cup muffin tin generously with nonstick cooking spray or line with paper liners. I always spray the inside of the liners to ensure the muffins do not stick! |
2. | In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together. |
3. | In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter/oil. |
4. | Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners. |
5. | Bake for 20-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a little butter and a drizzle of maple syrup! |
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