I love cornbread, especially when it's sweet! I whipped up these muffins this afternoon, inspired by some of my sweet bread recipes. They would be great for breakfast, a snack or with dinner. We always had corn muffins with chili growing up and for me it was like having dessert for dinner! There are endless combinations and I'd love to hear some of your favorite ways to enjoy cornbread...please leave me a comment. Enjoy!
Sweet Potato Cranberry Maple Corn Muffins {Low-Fat}
- 1 cup flour
- 3/4 cup cornmeal
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup turbinado sugar
- 2 Tbsp maple syrup
- 1 cup sweet potatoes, diced and roasted (approx 1 large)
- 3/4 cup buttermilk
- 2 eggs, beaten
- 1/4 cup canola oil
- 1/4 cup applesauce
- 3/4 cup dried cranberries
- To roast sweet potatoes, peel and chop them into 1/2 cubes. Line baking sheet with foil and arrange sweet potatoes in a single layer and coat with olive oil spray. Roast at 425° for 35 minutes until tender and browned. Cool completely.
- Turn oven down to 350°.
- Whisk together flour, cornmeal, salt, & baking soda in a medium mixing bowl. Set aside.
- Using a Kitchenaid mixer or hand mixer, combine sugar, maple syrup, sweet potatoes, buttermilk, eggs, oil, and applesauce; mix well.
- Add flour mixture to wet mixture a little at a time and mix until well blended.
- Stir in dried cranberries.
- Pour batter into muffin cups lined with paper baking cups.
- Bake for 15-18 min or until toothpick comes out clean.
- Cool on wire racks.
- I highly recommend using turbinado sugar over white sugar in this recipe. It adds a wonderful caramelized flavor and is heads above white sugar.
Don't miss my other sweet bread recipes .... they are all low-fat and yummy. I bet you won't be able to eat just one slice!
Have a sweet day!
Image via: Bella Bella Vita
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