Nothing brings me back to my roots more than having a big ole’ pot of beans and some corn bread for dinner. Sometimes the simplicity of these two together brings the world to a halt and brings me back to a time where life was a lot less hectic and dinner was about family and not convenience.
Now I could blame this on my daughter or just say I forgot but either way the results were simply outstanding. Out of cornmeal I had to think outside the box and come up with something new and exciting to serve next to my simple favorites of youth.
My beans nearly done I decided to give my muffins a little Mexican flare and off the recipe went from there. Substituting the cornmeal for a sweet potato sounds risky but without risk there comes no reward. I was simply amazed by the sweet potato and it’s ability to be in the recipe but not overshadow the simpler jalapeno and green onions.
The heat of the jalapeño and the sweetness of the potato marry together to provide an excellent flavor profile for the rest of the ingredients to stand on. As if the heat from the jalapeño wasn’t enough the smokey chipotle powder with the sharp cheddar cheese added another dimension of flavor. Truly this is a delicious Spicy Cheddar Sweet Potato Muffin recipe! What a surprise!
The cheese, chipotle and jalapeno mixed with sweet potatoes really sets this off. A welcome mistake and one that with or without cornmeal I will want to keep on making!
Spicy Cheddar Sweet Potato Muffins
- 1 sweet potato, peeled and cut into 1-inch cubes
- ⅓ cup low-fat buttermilk
- 1 egg, lightly beaten
- ½ cup shredded low-fat sharp cheddar cheese
- 1½ cups whole-wheat pastry flour
- 1 tsp chipotle chile powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp garlic powder
- 2 green onions diced
- 1 jalapeño, seeds removed and finely diced.
- Preheat oven to 375˚F. In a small sauce pot, add potato and enough cold water to cover. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, transfer to a large bowl and mash until smooth. Add buttermilk and stir well to combine. Stir in egg and cheddar and set aside.
- In a small bowl, whisk remaining ingredients. Sprinkle half of mixture over top of potato mixture and fold in with a rubber spatula. Repeat with remaining flour mixture.
- Spoon batter into muffin tins, measuring about 3 tbsp per muffin. Bake for 15 to 20 minutes, until a toothpick inserted in center of muffin comes out clean. Let cool for 5 minutes. Serve warm or cool completely before storing. Transfer to an airtight container and refrigerate for up to 1 week.
Charles Perrin says
Enough sweets for one week. I choose this recipe as a replacement for my muffin craving because it is healthier. Most of the muffins that I have been eating is either so sweet or so high in calories. Not good for someone in his late 40s.
We hope you enjoy them!
abdominal exercises says
Hello there, You’ve done a great job. I’ll definitely
digg it and personally recommend to my friends.
I’m confident they will be benefited from this website.
hairdresser essendon says
Great info here.
hairdresser essendon says