Corn Muffins Made With Sweet Potatoes
Remember that unforgettable taste and aroma of mom's down-home Southern cooking? Well, Glory Foods honors that tradition with a selection of quick and easy Southern-style favorites prepared and seasoned just like you remember.
For the past week or so, I have been a little "out of it". Too much going on in my little world, and not getting the proper rest needed. Plus, I think the upcoming medical tests I am having done next week (March 11, 12 and 13) have been on my mind. And as much as I've been telling myself that everything is going to be just fine, there's that part of my mind that "has concerns". I took it easy this weekend, but thought it was about time I prepared a home-cooked meal. It had been awhile.
I'm a big fan of Glory Foods for when I'm not in the mood for "cooking from scratch". So when I saw these boxes of Golden Sweet Corn Muffin Mix on the shelf at the store today, I thought I would give it a try.
On the side of the box was an alternate recipe for the corn muffins using Glory's canned Sweet Potatoes.
So I grabbed a can and two boxes of the corn muffin mix. The muffins were so good, I thought I would share the recipe with you!
2 boxes of Glory Corn Muffin Mix
1 can of Glory Sweet Potatoes (drained and mashed)
1 tbsp. vanilla
1 tbsp. cinnamon
1 tbsp. nutmeg
3 tbsp. sugar
3/4 c. milk
here's everything mixed together except the milk
after adding the milk
greased muffin tins
filled muffin tins
Preheat and bake in the oven at 400 degrees for 20 minutes, let set for 5 minutes, and enjoy!
I baked some boneless, skinless, chicken breasts and cut them up into bite size pieces
Diced some cheddar cheese
Drained a small can of Mandarin oranges
Sliced some red onions and
mixed a nice variety of lettuce and greens togetherto have a nice salad with the corn muffins. Yum Yum!
Have a great week everybody