These Sweet Potato Honey Cornbread Muffins are delicious paired with your favorite soup or chili! With honey and a whole sweet potato mashed into the mix, these easy cornbread muffins are delightfully sweet and a sneaky way to add some veggies for kids.
Preheat the oven to 400 degrees F and prepare muffin tins with liners or cooking spray.
Start by slicing the sweet potato and steaming until tender and easy to mash. (I used a microwavable steamer).
Remove skins and mash the sweet potato. Set aside.
Whisk together the cornmeal, flour, baking powder and salt. Set aside.
In a microwave safe bowl, melt the butter and honey together. Add to the mashed sweet potato. Mix well.
Stir in eggs and milk, until you have a smooth texture.
Carefully add the cornbread mix. Stir until just combined.
Pour the batter into the prepared muffin tins.
Bake for approximately 15 minutes. Remove and let cool.
Notes
You can substitute the self rising cornbread mix with:
1 3/4 cups finely ground cornmeal
6 Tablespoons all purpose flour
2 Tablespoons baking powder
1/2 teaspoons salt
You can make extras and keep the leftovers stored in the freezer in a Ziploc bag for up to 3 months. Make sure they do not have the paper wrappers on them as those don't come off well after freezing.