Recipe - Bayou Yam Muffins

1 cup Allpurpose flour
1 cup Yellow cornmeal
One fourth cup Sugar
1 tablespoon Baking powder
1 One fourth teaspoon Ground cinnamon
One half teaspoon Salt
2 Eggs
One half cup Cold strong coffee
One fourth cup Butter or margarine; melted
1 cup Mashed yams or sweet
potatoes
One half teaspoon TABASCO pepper sauce

Preheat oven to 425øF. Grease twelve 3 x 1 1/2inch 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. Makes 12 muffins.

*Microwave directions: Prepare muffin batter as directed above. Spoon
approximately 1/3 cup batter into each of 6 paper baking cuplined 6ounce
custard cups or microwavesafe muffin pan cups. Cook, uncovered, on High 4
to 5 One half minutes or until cake tester inserted in center comes out clean;
turn and rearrange cups or turn muffin pan One half 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.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 23, 1998