While looking thru my kitchen equipment, I ran across some muffin tins. Since I am not a big baker, they don’t get used much. This week, I am resurrecting my pans with two recipes that require using muffin pans.
6 ounces Cornbread Mix
2 tablespoons Sugar
1/2 teaspoon Cinnamon
2/3 cup Milk
1/2 cup cooked mashed Yams (Sweet Potatoes)
1 large Egg, slightly beaten
Preheat oven to 400℉.
Spray a 24 cup mini-muffin pan with nonstick cooking spray.
In a medium bowl, combine cornbread mix, sugar, and cinnamon. In a small bowl, combine milk, yams, and egg. Add milk mixture to dry ingredients, stirring just until moistened. Spoon batter into prepared muffin cups, filling two-thirds full. Bake until light brown and a wooden toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool in pan for 5 minutes. Remove from pan and serve warm or place on wire rack to cool completely.
Good Cooking, Good eating and Good Living!!!