food for thought

by michelle

corn and sweet potato muffins

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Try these as a savoury snack with cheese, in a lunchbox or as a side dish with chilli or spicy sticky pork ribs.


Peel and steam a medium sweet potato and 2 corn on the cob (or an equivalent amount of frozen corn kernels). When cool, mash the sweet potato, cut the corn from the cobs and combine this with 3 large eggs. In another bowl combine 1½ cups of plain flour, 1½ cups of arepa flour or harina de maiz (maize flour), 6 teaspoons of baking powder and 1 teaspoon of salt. Gently mix the wet and dry ingredients and transfer into a prepared muffin tray. This recipe makes 12 muffins.


Written by michelle picker

August 23, 2015 at 5:37 am

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