Rum Sweet Potato Cornbread Muffins | Schnucks

Rum Sweet Potato Cornbread Muffins

Side Dish, Simple Sides

These Rum Sweet Potato Cornbread Muffins are warm and fluffy with a touch of delicious sweetness!

30M

12

These Rum Sweet Potato Cornbread Muffins are warm and fluffy with a touch of delicious sweetness!

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

  1. Preheat oven to 400 degrees. Coat two 12-cup muffin pans with cooking spray or insert muffin cup liners.
  2. In large bowl, whisk corn muffin mix and cinnamon. In a medium bowl, whisk mashed sweet potato with remaining ingredients until combined.
  3. In large bowl, whisk corn muffin mix and cinnamon. In a medium bowl, whisk mashed sweet potato with remaining ingredients until combined.
  4. Fill prepared muffin cups 3/4 full. Bake 15–20 minutes or until golden brown.

Nutrition Facts

181 CALORIES Per Serving

FAT: 4G

SATURATED FAT: 0.5G

CHOLESTEROL: 31MG

SODIUM: 300MG

CARBOHYDRATES: 31G

FIBER: 0G

SUGAR: 11G

PROTEIN: 3G

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.

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