Sweet Potato Corn Muffins

These muffins are a beautiful mango color with hints of both corn and sweet potato flavors.  The original plan was to eat these with our sweet potato poblano soup, but the kids inhaled the muffins straight out of the oven.  Good news since sweet potatoes are loaded with fiber, beta-carotene, vitamins A and C, and many important minerals including potassium, calcium and iron.  We have therefore renamed these the "How to Trick Your Kids Into Eating Sweet Potato Muffins".  They are so easy to make, a second batch was ready in a flash for the grown-ups.

Sweet Potato Corn Muffins
aka How to Trick Your Kids Into Eating Sweet Potato Muffins
makes 12 muffins
based on recipe in Damon Lee Fowler's New Southern Baking

Ingredients

1  3/4           cup              white corn meal
1/4               cup              unbleached A.P. flour
2                  tsp               baking powder
1                  tsp               salt
1/3               cup              sugar
2                  Tbs              unsalted butter
1                   cup             hot cooked sweet potato
1                                     egg
1                   cup             milk
                                       muffin tin and papers

Procedure

1. Preheat oven to 400° convection (425° conventional), place shelf in middle of oven.
2. Line muffin pan with papers or butter well.  Recipe makes 12 muffins.
3. Pierce sweet potato several times and then cook in microwave until soft, about 12 minutes depending on how big your potato is.  Remove skin and mash well with a fork, removing as many lumps as possible.  Add butter immediately and mash again so butter melts into the potato.
4. Combine dry in a large bowl.
5. Combine egg and milk; mix well with a fork or whisk.
6. Combine mashed sweet potato with milk and mix well.  Add dry.  Batter will be very thick
   
7. Fill muffin pan and cook until baked through and browned on top, 19 minutes in our convection oven.
8. Serve warm plain, with orange marmalade or whipped honey butter.  For savory, serve with soup.