"i Yam What I Yam" Muffins
- 34 cup all-purpose flour
- 34 cup buckwheat flour
- 14 cup unsweetened cocoa
- 1 12 teaspoons baking powder
- 34 teaspoon baking soda
- 12 teaspoon salt
- 1 teaspoon cinnamon, ground
- 14 teaspoon cloves, ground
- 14 cup sorghum
- 2 eggs
- 1 cup cooked yam, cooled and mashed
- 23 cup low-fat buttermilk
- 1 teaspoon orange rind, finely grated
- 14 cup orange juice
- 14 cup canola oil
- 12 cup raisins
- 14 cup boiling water
- 2 -3 tablespoons sugar, granulated
DirectionsPreheat oven to 375 degrees.
Spray muffin tin with non-stick cooking spray and set aside.
Place the raisins in a small bowl and pour the 1/4 cup boiling water over them.
Cover and set aside while preparing batter.
Combine the flours, cocoa, baking powder, cinnamon, cloves, baking soda, and salt.
Lightly beat eggs with sorghum, oil, mashed yams and orange juice.
Add the egg mixture and buttermilk alternately to the dry ingredients, stir until well blended.
Drain the raisins and add to batter along with orange peel.
Spoon batter into prepared muffin tins, sprinkle 1/4 to 1/2 tsp of granulated sugar over each muffin.
Bake in preheated oven for 15 to 20 minutes.