Sweet Potato and Jalepeno Corn Bread Muffins (GF)
Cornbread muffins that are filled with sweet potato and jalapeños, then served with a side of mascarpone and goat cheese whipped butter that is topped with a spicy honey.
Ingredients
- 1 cup gluten free flour regular flour can be used as well
- 1 cup cornmeal
- 1 tbsp baking soda
- 1 tsp salt
- 2-3 tbsp honey
- 1/2 cup butter-melted
- 2 eggs
- 1-2 jalapeños- chopped
- 1/2 cup cooked sweet potato- mashed
- 4 oz goat cheese
- 8 oz mascarpone cheese cream cheese can be substituted
- 1/4 cup honey
- 1-2 tbsp crushed red pepper
Instructions
- Pre-heat the oven to 350 degrees. Spray a muffin pan with avocado oil or other non-stick spray.
- In a medium bowl mix flour, cornmeal, baking powder, and salt together with a whisk. Make sure the ingredients are well combined.
- In a large bowl place, eggs, sweet potato, butter, jalapeños, and honey inside. Mix well with a whisk to combine all of the ingredients.
- Slowly start to pour the dry ingredients into the wet ingredients. Whisk while doing this to mix everything together. Make sure that all ingredients are well combined.
- Using a 1/4 cup measuring cup scoop the batter into each tin. Make sure every tin is almost even with the amount that it contains.
- Place in the oven for 17-20 minutes
- While muffins are baking place goat cheese and mascarpone cheese in a food processor and blend until the mixture is nice and creamy. Place the whipped cheese in a small oven safe dish. In a second bowl mix the remainder of the honey and crushed red pepper together. Pour the honey mixture on top.
- When muffins are done baking remove from the oven and let cool. Place goat cheese mixture in the oven and bake for 10 minutes, or until spread is nice and hot.
- Place muffins and cheese spread on a serving plate or board. Enjoy!