Sweet Potato Cornbread Muffins

Ingredients

• 2 cups mashed orange-skinned sweet potatoes (yams)
• 4 large eggs
• 1 1/2 cups buttermilk
• 2 1/3 cups yellow cornmeal
• 1 cup all purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 small jalapeno pepper, finely diced
• 1/2 cup fresh chopped cilantro
• 1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces

Directions

1. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 2 cups. Place mashed potatoes in large bowl. Whisk in eggs and buttermilk. Stir in jalapeno pepper.
2. Blend cornmeal and next 5 ingredients. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. 
3. Place by the third cup into a non stick muffin tin prepared with cooking spray. Bake at 375 for app 20 minutes until insides are cooked though and a toothpick comes out clean.