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)
- Cream
butter and sugars until smooth. Add
eggs and beat until fluffy.
- Add
yams and vanilla and mash until yams are in small pieces.
- 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.
- 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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