I Yam What I Yam Muffins Recipe

Ingredients for I Yam What I Yam Muffins

• All Purpose Flour
• Buckwheat Flour
• Unsweetened Cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Ground Cinnamon
• Ground Cloves
• 1/2 cup sorghum
• 2 large eggs
• Yam
• Low Fat Buttermilk
• Orange Rind
• 1/4 cup orange juice
• Canola Oil
• 1/2 cup raisins
• 1/4 cup boiling water
• 1/4 to 1/2 teaspoon granulated sugar per muffin

How to Make I Yam What I Yam Muffins

1. Preheat oven to 375°F (190°C).
2. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
3. Place 1/2 cup raisins in a small bowl and pour 1/4 cup boiling water over them. Cover and set aside for 10 minutes while preparing the batter.
4. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
5. In a separate bowl, lightly beat 2 large eggs. Stir in 1/2 cup sorghum, 1/4 cup vegetable oil, 1 1/2 cups mashed cooked sweet potatoes (about 2 medium), and 1/4 cup orange juice.
6. Add the wet ingredients to the dry ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Drain the raisins and gently fold them into the batter along with 1 tablespoon finely grated orange zest.
8. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
9. Sprinkle 1/4 to 1/2 teaspoon of granulated sugar over each muffin.
10. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.