# What You'll Need:
→ Vegetables
01 - 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
02 - 2 medium jalapeños, seeded and finely chopped
→ Dairy
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup whole milk
05 - 1/4 cup unsalted butter, melted and cooled
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 1/2 cup cornmeal
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - Whisk together flour, cornmeal, baking powder, baking soda, and salt in a large mixing bowl.
03 - In a separate bowl, whisk eggs, milk, melted butter, and mashed sweet potato until smooth.
04 - Add wet ingredients to the dry mixture and stir gently until just combined; avoid overmixing.
05 - Fold in shredded cheddar cheese and chopped jalapeños until evenly distributed.
06 - Divide batter evenly among prepared muffin cups.
07 - Place in oven and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
