I Yam What I Yam Muffins Recipes

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

"I YAM WHAT I YAM TWO" MUFFINS

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.

CANDIED YAM CUPCAKES

Steps:

• Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners.
• Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.
• Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely.
• Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.

"I YAM WHAT I YAM" MUFFINS

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.