Skip to main content

Yam Muffins


Grandma Jaycene’s African Yam Muffins

*******
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.

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet