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Spicy Yam Muffins

Delicious, super-moist muffins made with puréed yam or pumpkin fill your kitchen with the fragrance of spices. There's something about the combination of yams and orange that is irresistable! Don't worry if you're missing some of the spices: a few will do just fine.

The best way to prepare the yam is to bake it in the oven at a high heat in order to caramelize the sugars. At 450° F or 475° F, a large yam should bake in 30 - 40 minutes. Turn the yams a few times during baking and test toward the end by inserting a steak knife into the thickest part. Once the yams are tender, it should be easy to peel away the skin and seive the flesh using a potato ricer. Or, if you're in a hurry, simply steam the yams in the microwave on high heat and mash or rice them.

 

Dry Ingredients:

1 cup unbleached white flour

1 cup bran

cup wheat germ

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Spices:

1 tsp cinnamon

1 tsp nutmeg

tsp mace

tsp allspice

tsp ginger

1 pinch cloves

Moist Mixture:

cup brown sugar

2 eggs

cup canola oil

2 cups puréed yam

3/4 cup buttermilk

1 tbls orange zest

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Preheat oven to 375° F with a pan of water on the bottom rack; grease and lightly flour a large-sized muffin pan (6 giant muffins).

Measure and stir dry ingredients, including spices, in a large mixing bowl. In a medium bowl, whisk together eggs, oil, brown sugar, and orange zest. Add puréed yam and combine well; whisk in buttermilk.

Spicy Yam Muffin

Make a well in the dry ingredients and pour in the moist ingredients all at once. Stir sparingly (floury lumps are expected) and spoon into greased and lightly floured muffin tin. Use the Ice Cream Scoop Technique. . . .

Bake at 375° F for 20-25 minutes. Cool slightly, then use a plastic knife to pry around edges and remove to cool on a wire rack. These Spicy Yam Muffins are wonderful served hot; butter really isn't required.

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