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
- 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 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.
