Sweet Potato Jalapeno Corn Muffins
Sweet and spicy corn muffins packed with a healthy punch with the addition of sweetpotatoes!
Yield: 12 muffins
  • 2 California sweetpotatoes
  • 4 eggs
  • 8 oz low fat cream cheese, softened
  • ½ cup nonfat Greek yogurt
  • ⅓ cup agave nectar
  • ½ cup olive oil
  • 2 cups yellow cornmeal
  • 1 cup flour
  • 1 tbsp baking powder
  • 1½ tsp salt
  • ½ tsp baking soda
  • ½ tsp chipotle chili powder
  • 3 jalapenos, thinly sliced, seeds removed
  1. Preheat oven to 400. Pierce potatoes all over with a fork and then wrap in aluminum foil. Bake until tender, about 45 minutes.
  2. Lower oven to 375. When potatoes are cool enough to touch, remove the skins and mash with a fork. In a large bowl, whisk together the sweetpotato, eggs, cream cheese, greek yogurt, and agave nectar. Stir in the olive oil.
  3. In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, and chili powder. Whisk the cornmeal mixture into the sweet potato mixture until just combined.
  4. Split the batter among one cupcake tin. Top with jalapeno slices. Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool before eating.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 muffin
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/10/white-bean-and-hominy-chili-with-sweetpotato-jalapeno-corn-muffins.html