Sweet Potato Corn Muffins

Things didn't go exactly as planned this week. Husband was sick and not in the mood for hearty eating. I had a few sweet potatoes left that I was planning on making oven fries with, but instead I figured I'd try to make something less perishable from them. Never mind all the baking stuff I already have around the house. I found a recipe for Sweet Potato Cornbread and was off to the races.

Here are the ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 3 sweet potatoes or 1 (16 ounce) can sweet potatoes
• 2 eggs
• 6 tablespoons milk
• 3 tablespoons oil (I used canola)

Mix wet ingredients and dry ingredients separately; pour into 12 muffin cups. Bake at 425 degrees for 15-20 minutes.

Notes:
-Given my repeated failures baking any kind of cornbread with GF flour, I used regular old wheat baking flour just like the recipe says.
-I baked three sweet potatoes at 375 degrees for 45 minutes and probably should have kept them in there for an hour.
-I added a half teaspoon of pumpkin pie spice.
-I used light brown sugar, not regular sugar, and probably used closer to 3/4 a cup than a half.

The result was a little nutty, a little sweet, perfect for breakfast or a dinner side. I'll definitely make these again someday.