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2 T oil
1/2 c sweet potato
2 eggs
1 1/4 c milk
3/4 c flour
1 1/4 c cornmeal
1 T baking powder
1 t salt
1/2 t cinnamon
1/2 t nutmeg
1. Preheat oven to 350 F
2. Combine all wet ingredients and then add dry ingredients
3. Bake in oiled or lined muffin tins for about 20 minutes
Makes about 20 muffins
1 cup milk
1 egg
5 tablespoons olive oil
1 cup ground cornmeal
1 cup all purpose white or whole wheat pastry flour
2 1/2 tablespoons baking powder
1 1/2 tablespoons honey or sugar
1 tsp salt
20-30 fresh sage leaves (try other herbs for fun!)
1/3 cup chopped walnuts or pecans
Mix milk, egg and 3 tablespoons olive oil well.
In a separate bowl, mix flours, baking powder, salt, and honey or sugar. Pour wet ingredients over dry and mix just until combined.
Heat a griddle over medium heat and add olive oil. Swirl to coat. When oil begins to shine, scatter half the sage leaves and half the walnuts on top. Quickly pour on half of the batter and spread to no more than 1/2 inch thick.
Cook until bubbles begin to form and bottom begins to brown. Carefully flip. I use 2 spatulas and if it breaks in two, don't sweat it, it will still taste good! Cook on the second side for 4-6 minutes. Complete the process with the second half of the batter and serve warm alongside a salad. YUM!
