Thursday, November 29, 2012

Yam Muffins


Grandma Jaycene’s African Yam Muffins

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Makes about 24 small muffins.
These muffins are unbelievably good.  Kids love to help make these.  If you add peanuts (which we’ve never done), you will create a more authentic African food.  She got this recipe from her long-time friend DeeAnn Canfield from Spring City, Utah.  They are good without the salt and baking powder too (I forgot to add them once)—more sweet potato flavor comes through.



¾ C butter, room temperature (I use ½ C)
¾ C sugar (I use ½ C)
½ C brown sugar
2 eggs
1 can sweet potatoes (29 oz.) or 2 C homecooked (boiled)
1 tsp vanilla
1 ½ C flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
½ C peanuts (optional)



  1. Cream butter and sugars until smooth.  Add eggs and beat until fluffy.
  2. Add yams and vanilla and mash until yams are in small pieces.
  3. Sift together dry ingredients, and stir into wet ingredients just until moistened.  Over beating will cause muffins to be tough instead of light and fluffy.
  4. Fill greased muffin tins about 2/3 full.

Bake at 350° for 20-25 minutes.  Aunt Holly likes these muffins slightly underdone.

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