Sweet Potato Muffins

Sweet Potato Muffins

It is week #5 of my sweet potato challenge.  Not as sweet and delectable as the sweet potato cheese cake but very healthy for you.  If you have a sweet potato recipe you want to share or any comments, please email me. 

2 cups all purpose flour

½ cup sugar

3 tsp baking powder

½ tsp salt

1 tsp nutmeg

¾ cup milk

¼ cup canola oil

1 egg, beaten

1 cup mashed sweet potatoes

Preheat oven to 400º.  Grease bottoms of 12 muffin cups.  Combine flour, sugar, baking powder, salt and nutmeg in medium bowl and mix well.  In large measuring cup or another medium bowl, blend together milk, egg, oil and sweet potatoes.  Add to dry ingredients and stir just until moistened.  Spoon into muffin tins, sprinkle with a little sugar if desired and bake 18-22 minutes or until golden brown; let cool slightly before removing from tins.

© Crackerberries 2011

Chicken Corn Enchiladas

Chicken Corn Enchiladas

1 cup great northern beans

4 cups water

½ cup maple syrup

½ tsp chili powder

½ tsp cumin

½ tsp celery seed

½ tsp garlic powder

½ tsp dry mustard

1 bay leaf

Combine above ingredients in slow cooker on low for 8-9 hours. Remove bay leaf.

1½ cups diced cooked chicken

3 pieces bacon, cooked and crumbled

1 onion, chopped (reserve ¼ for topping)

½ red bell pepper, chopped

1 tbsp oil

8 corn tortillas

Preheat oven to 375º.  Sauté onion and pepper in skillet for 3-5 minutes, add chicken and bacon and cook a few minutes longer.  Add to beans and stir to combine.  Spoon onto corn tortillas and carefully roll and place in lightly greased baking dish seam side down.  Bake at 375º for 20 minutes until slightly crispy.

Melt butter in sauce pan over medium high heat; add flour and stir, pour in chicken broth slowly, stirring constantly until thickened, add cheese and stir to combine.  Pour over top of baked enchiladas and sprinkle with chopped jalapeño and onion.  Bake 10-15 minutes longer at 375º.  Cool 5-10 minutes before serving.

2½ tbsp butter

2½ tbsp flour

1 cup chicken broth

½ cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

1 jalapeño pepper, diced

 Crackerberries 2011