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You guys, I'm going to tell you something. It's not exactly a secret because it's something I've told you about before (
here and
here). Apparently, I still feel like I have something to say about the matter, so I'm just going to roll with it.
Here it goes...
Blogging used to be easier.
In the beginning days of Taste As You Go, I didn't own a digital camera and I didn't take photos for posts. Stock photography was my BFF. And when I
did start taking photos, the final shots were, by today's standards, a hot mess.
But I was SO proud of them, proud of what I was creating and sharing. Then the landscape of the food blogging world changed.
The change brought competition, workshops about monetization, and partnerships with major brands. For me, though, it brought the constant feeling of inadequacy. Some days, it was hard to feel proud of what I was creating and sharing without also feeling fear. Fear that my blog wasn't good enough... that I wasn't good enough.
When I decided to ease up on myself and to write only when I felt inspired, I felt so much lighter and freer. But the crippling insecurity managed to work its way back in, and I'm feeling anxious all over again. There's pressure to keep up or risk losing the following I worked hard to build.
Are these recurring feelings something I must battle as part of my mission to
find purpose? I wish I knew.
While I try and figure it out, I'm going to push on. I'm going to keep creating and sharing because, for the most part, it still makes me happy. And happiness counts for a lot in my book.
As a way to use some of the
sweet potato puree we had in the freezer, I created these
Sweet Potato Cornbread Muffins. Today, I'm sharing the muffin recipe (adapted from
this one) with you.
I served the muffins, slathered with butter, along with dinner one night. The next day, they made the perfect pairing to our morning coffee. Once you make them, it wouldn't surprise me to hear you ate them the same way.
I hope you enjoy them!
Sweet Potato Cornbread Muffins
These Sweet Potato Cornbread Muffins are perfect for breakfast or as a side with dinner. Just don't forget the butter!
Prep Time:
5-10 minutes
Cook Time:
20 minutes
Total Time:
25-30 minutes
Yield:
12 muffins
INGREDIENTS
-
2 tablespoons
vegetable oil, plus more for the muffin tin
-
3/4 cup sweet potato purée
-
2 large
eggs, lightly beaten
-
1 1/4 cups
milk
-
3/4 cup
unbleached all-purpose flour
-
1 1/4 cup
finely ground yellow cornmeal
-
1 tablespoon
baking powder
-
1 teaspoon
salt
-
1/2 cup
sugar
-
1/2 teaspoon
ground cinnamon
-
1/4 teaspoon
ground nutmeg
INSTRUCTIONS
-
Preheat the oven to 450°F. Lightly brush a 12-cup muffin tin with vegetable oil and set aside.
-
In a large bowl, place the sweet potato purée. Add the vegetable oil, eggs, and milk and stir to combine the ingredients.
-
In a separate large bowl, sift together the flour, cornmeal, baking powder, salt, sugar, cinnamon, and nutmeg.
-
Add the sweet potato mixture to the dry ingredients and mix together until just combined. Do not over-mix.
-
Pour the muffin batter into the cups of the prepared muffin tin until each cup is full.
-
Bake for 20 minutes, or until the cornbread is golden in color.
-
Remove the muffins from the oven and let cool in the tin for 5 minutes.
-
Turn the muffins out onto a wire rack to cool completely.
Want more cornbread recipes? Try these:
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