| Servings | Prep Time | Cook Time |
| 24Muffins | 15Minutes | 45Minutes |
| Servings | Prep Time |
| 24Muffins | 15Minutes |
| Cook Time |
| 45Minutes |
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Ingredients
- 1 cup Whole Wheat Flour
- 1 cup Yellow Cornmeal
- 1 cup Collard Greens finely chopped
- 2 cups cooked sweet potato mashed and measured
- 3 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 cup Sugar
- 2 Eggs
- 7 tbsp Milk
- 3 tbsp Vegetable Oil
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Ingredients
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Tags
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Units:
Servings: Muffins
Instructions
- Preheat oven to 375 degrees
- To bring the flavor out in the collard greens, you'll need to roast the greens. To do this, first spray a cookie sheet with non-stick oil and then spread chopped collard greens on the shit into a thin layer. Cook for 15 minutes and let cool.
- Increase oven to 400 degrees. In medium bowl combine flour, cornmeal, baking powder, salt, cinnamon, nutmeg, sugar and roasted collard greens.
- In another medium bowl combine mashed sweet potato, eggs, milk and oil.
- Combine your flour mixture and sweet potato mixture into one bowl. Mix well.
- Spoon into muffin tins and bake for 13-15 minutes or until a toothpick comes out clean.
- Let cool and enjoy!
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