* Exported from MasterCook *
Bread, Sweet Potato-Corn Muffins
Recipe By :Recipe courtesy Vertamae Grosvenor
Serving Size : 12 Preparation Time :0:20
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil -- for greasing muffin cups, plus
1/4 cup vegetable oil
3 slices bacon
3/4 cup all-purpose flour
1 1/2 cups yellow cornmeal
2 teaspoons baking powder
1 tablespoon sugar
pinch salt
1 egg -- slightly beaten
1 cup mashed sweet potato
1/2 cup buttermilk -- plus more as needed
Preheat the oven to 350F. Grease 12 standard muffin cups and place in
the oven to heat. In a skillet, cook the bacon until crisp. Drain on
paper towels, crumble, and set aside in a bowl. In a large bowl, stir
the flour, cornmeal, baking powder, sugar, and salt together. In a
medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk
together. Stir the wet ingredients into the dry ingredients just
until blended; the batter should be slightly lumpy. Add another 1 to
2 tablespoons of buttermilk if the dough seems too stiff. Gently fold
in the bacon. Spoon into the prepared muffin cups. Bake for about 25
minutes, or until the muffins are browned.
Makes 12
Source:
"foodnetwork.com"
Start to Finish Time:
"0:45"
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PerServing (excluding unknown items): 177 Calories; 6g Fat (31.8%
calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber;
19mg Cholesterol; 140mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.