Bayou Yam Muffins

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1 cup	62g / 2.2oz	Yellow cornmeal
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Baking powder
1 1/4 teaspoons	6.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
2		Eggs
1/2 cup	118ml	Cold strong coffee
1/4 cup	49g / 1.7oz	Butter or margarine - melted
1 cup	237ml	Mashed yams or sweet potatoes
1/2 teaspoon	2.5ml	Tabasco pepper sauce

Recipe Instructions

Preheat oven to 425 degrees. Grease twelve 3- by 1 1/2-inch muffin cups.

In large bowl, combine flour, cornmeal, sugar, baking powder, cinnamon and salt. In medium bowl, beat eggs; stir in coffee, butter, yams and Tabasco pepper sauce. Make well in center of dry ingredients; add yam mixture and stir just to combine. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes on wire rack.

Remove from pans. Serve warm or at room temperature.

This recipe yields 12 muffins.

Microwave directions: Prepare muffin batter as directed above. Spoon approximately 1/3 cup batter into each of 6 paper baking cup-lined 6-ounce custard cups or microwave-safe muffin pan cups. Cook, uncovered, on High 4 to 5 1/2 minutes or until cake tester inserted in center comes out clean; turn and rearrange cups or turn muffin pan 1/2 turn once during cooking.

With small spatula, remove muffins. Cool 5 minutes on wire rack. Remove from pans. Repeat procedure with remaining batter. Serve warm or at room temperature.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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