Louisiana Yam Muffins |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | To microwave the muffins, spoon about 1/3 cup of batter into each of 6 paper baking cup-lined 6-ounce custard cups or microwave-safe muffin pan cups. Giving the cups or muffin pan half a turn once during cooking, cook, uncovered, on high for 4 to 5-1/2 minutes, until a cake tester inserted in the center comes out clean. Cool for 5 minutes on a wire rack, then remove from the pans. Repeat with the remaining batter. | ||||||||||
| INGREDIENTS: | ||
| 1 cup all-purpose flour | 1 cup stone-ground yellow cornmeal | 1/4 cup sugar |
| 1 tablespoon baking powder | 1-1/4 teaspoons ground cinnamon | 1/2 teaspoon salt |
| 2 large eggs, lightly beaten | 1/2 cup cold strong coffee | 4 tablespoons melted butter or margarine |
| 1 cup mashed yams or sweet potatoes | 1/2 teaspoon Tabasco pepper sauce | |
| 1 | Preheat the oven to 425 F. Grease twelve 3 x 1-1/2 inch muffin cups. In a large bowl, mix together the flour, cornmeal, sugar, baking powder, cinnamon, and salt. In a medium bowl, stir together the eggs, coffee, butter, yams, and Tabasco sauce. Make a well in the center of the dry ingredients. Add the yam mixture and stir just to combine. Spoon the batter into the muffin cups. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. Cool for 5 minutes on a wire rack, then remove the muffins from the pans. Serve warm or at room temperature. |