07/18/18 Moonman’s Sweet Potato Cornbread Muffins

Moonman’s Sweet Potato Cornbread Muffins

Recipe Courtesy of Cindy Schumacher

1 large sweet potato (2 cups pulp)                 
½ lb. butter, melted                                    
6 medium eggs, beaten                                 
5 oz. brown sugar                               
½ tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup evaporated milk
2 cups finely ground cornmeal

Boil sweet potato in its jacket, then peel. Puree pulp and add butter.

Beat eggs with sugar, soda, cinnamon, and salt, then add to puree. Beat in evaporated milk and cornmeal.

Pour mixture into buttered 2 ½ inch muffin tins and bake at 375 degrees until browned, about 30 minutes. Makes 18 muffins.