Yield: 12 Servings
|1 cup||All-purpose flour|
|1 cup||Yellow cornmeal|
|1 tablespoon||Baking powder|
|1¼ teaspoon||Ground cinnamon|
|½ cup||Cold strong coffee|
|¼ cup||Butter or margarine; melted|
|1 cup||Mashed yams or sweet potatoes|
|½ teaspoon||TABASCO pepper sauce|
Preheat oven to 425øF. Grease twelve 3 x 1½-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. Makes 12 muffins.
*Microwave directions: Prepare muffin batter as directed above. Spoon approximately ⅓ 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 ½ minutes or until cake tester inserted in center comes out clean; turn and rearrange cups or turn muffin pan ½ 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@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 23, 1998