Name: CORN AND SWEET POTATO BREAD (Gluten Free)
Ingredients: – 1 cup of P.A.N. Precooked Yellow Corn Meal; – 1 cup of whole milk; – 1 cup of mashed sweet potato; – ⅔ cup of cornstarch; – 3 eggs; – ½ cup of vegetable oil; – ⅔ cup of brown sugar; – 1 teaspoon of vanilla; – 1 teaspoon of baking powder; – ½ teaspoon of salt; – ½ teaspoon of cinnamon; – ½ teaspoon of nutmeg

2/3 hours

8/10 minutes

INGREDIENTS

– 1 cup of P.A.N. Precooked Yellow Corn Meal
– 1 cup of whole milk
– 1 cup of mashed sweet potato
– ⅔ cup of cornstarch
– 3 eggs
– ½ cup of vegetable oil
– ⅔ cup of brown sugar
– 1 teaspoon of vanilla
– 1 teaspoon of baking powder
– ½ teaspoon of salt
– ½ teaspoon of cinnamon
– ½ teaspoon of nutmeg

PREPARATION

1
Grease and flour single-serving muffin tins. Preheat oven to 200 °C
2
Combine the P.A.N. Precooked Yellow Corn Meal, cornstarch, brown sugar, baking powder, nutmeg, cinnamon and salt in the same bowl. Put it aside.
3
With a beater, mix in a bowl the puree, milk, eggs, oil and vanilla. Once all these ingredients have been blended together, add the dry ingredients mix gradually.
4
Place the batter in the tins and place them in the oven for approximately 40 minutes, or until the buns are lightly golden brown in color.

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