Sweet Potato-Corn Muffins
- Vegetable oil for greasing muffin cups, plus 1/4 cup
- 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 350 degrees.
- 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.
vegetable oil, bacon, flour, yellow cornmeal, baking powder, sugar, salt, egg, mashed sweet potato, buttermilk
Taken from www.foodnetwork.com/recipes/sweet-potato-corn-muffins-recipe.html (may not work)