"I YAM WHAT I YAM" MUFFINS
These muffins may have slightly different ingredients but the end result is a wonderful rich, moist muffin. The sugar sprinkled on top before cooking gives a slightly sweet crunch and cracked glazed appearance.
Provided by PaulaG
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Spray muffin tin with non-stick cooking spray and set aside.
- Place the raisins in a small bowl and pour the 1/4 cup boiling water over them.
- Cover and set aside while preparing batter.
- Combine the flours, cocoa, baking powder, cinnamon, cloves, baking soda, and salt.
- Lightly beat eggs with sorghum, oil, mashed yams and orange juice.
- Add the egg mixture and buttermilk alternately to the dry ingredients, stir until well blended.
- Drain the raisins and add to batter along with orange peel.
- Spoon batter into prepared muffin tins, sprinkle 1/4 to 1/2 tsp of granulated sugar over each muffin.
- Bake in preheated oven for 15 to 20 minutes.
Nutrition Facts : Calories 171.8, Fat 6.2, SaturatedFat 0.9, Cholesterol 35.8, Sodium 250.4, Carbohydrate 26.8, Fiber 2.6, Sugar 7.1, Protein 4.5
CRANBERRY YAM MUFFINS
Make and share this Cranberry Yam Muffins recipe from Food.com.
Provided by Sydney Mike
Categories < 30 Mins
Time 27m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F, then either grease or paper-line a 12-muffin pan.
- FOR THE BATTER ~ In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon & nutmeg.
- In small bowl, combine egg, milk, yams & butter, then stir this into flour mixture, just until moistened.
- Fold in cranberries.
- FOR THE TOPPING ~ In a separate container, combine 1 tablespoon each of granulated sugar & ground cinnamon.
- Using the batter, fill prepared muffin cups half full, then sprinkle each with cinnamon-sugar.
- Bake 18-22 minutes or until toothpick inserted in muffins comes out clean.
- Cool in pan 10 minutes before removing to wire rack.
- Best when served warm!
"I YAM WHAT I YAM TWO" MUFFINS
With so many people having problems finding the sorghum, I revamped the recipe. This version produces a sweeter and lighter tasting muffin.
Provided by PaulaG
Categories Quick Breads
Time 35m
Yield 14 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees.
- Add the brown sugar, flour, cinnamon to a small bowl and cut in softened butter.
- When mixture is well mixed stir in chopped pecans; set aside.
- Spray a 12-muffin tin with non-stick cooking spray and set aside.
- Combine the flours, cocoa, baking powder, cinnamon, cloves, baking soda, and salt.
- Lightly beat eggs with honey, sugar, oil, mashed yams and orange juice.
- Add the egg mixture and buttermilk alternately to the dry ingredients, stir until well blended.
- Add orange peel to batter mixing well.
- Spoon batter into prepared muffin tins, sprinkle lightly with strussel topping and bake in preheated oven for 15 to 20 minutes.
Nutrition Facts : Calories 172.8, Fat 5.6, SaturatedFat 1.3, Cholesterol 32.9, Sodium 220.6, Carbohydrate 29.2, Fiber 2.1, Sugar 15.3, Protein 3.5
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