Rum Sweet Potato Cornbread Muffins
These Rum Sweet Potato Cornbread Muffins are warm and fluffy with a touch of delicious sweetness!
30 mins
12 Serving(s)
Ingredients
- 2 (7.5 oz.) boxes Pillsbury corn muffin mix
- 1/4 tsp. ground cinnamon
- 2/3 cup mashed sweet potato
- 1/2 cup So Delicious dairy free unsweetened coconut milk
- 2 eggs
- 2 tbsp. Bacardi spiced rum
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 400 degrees. Coat two 12-cup muffin pans with cooking spray or insert muffin cup liners.
- In large bowl, whisk corn muffin mix and cinnamon. In a medium bowl, whisk mashed sweet potato with remaining ingredients until combined.
- In large bowl, whisk corn muffin mix and cinnamon. In a medium bowl, whisk mashed sweet potato with remaining ingredients until combined.
- Fill prepared muffin cups 3/4 full. Bake 15–20 minutes or until golden brown.
Nutrition Facts
181 Calories Per ServingFat: 4gSaturated Fat: 0.5gCholesterol: 31mgSodium: 300mgCarbohydrates: 31gSugars: 11gProtein: 3gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe