How to Make Yam Muffins

Whether you are looking for an idea on how to use up leftover yams from a holiday gathering or are a yam enthusiast trying to come up with year-round uses for your favorite tater, yam muffins are your answer. This delicious recipe is a great way to spice up a brunch and surprise guests the day after Thanksgiving. Couple this recipe with an easy cinnamon butter and you'll be a hit at the dinner table.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 cup cooked, peeled and mashed yams
• 1 tbsp lemon zest
• 1 1/4 cup whole wheat flour
• 1/4 tsp salt
• 4 tsp. baking powder
• 1 tsp fresh ground cinnamon
• 1/2 tsp. ground allspice
• A dash nutmeg
• 1 stick of lite margarine
• 3/4 cup Splenda
• 1/2 cup egg substitute or 2 eggs
• 1 cup heavy cream
• 1/4 cup vegetable oil
• 1 cup crushed walnuts
• 1 stick unsalted butter softened
• 1 1/2 tbsp. fresh ground cinnamon

How to Make Yam Muffins

1. Preheat oven to 350 degrees.

2. In a large bowl, cream softened margarine and Splenda with a rubber spatula. Add egg substitute or eggs and blend well. Add oil and mix.

3. 
   photo by Takis Kolokotronis

   In a separate bowl mix dry ingredients and add to the wet ingredients. Mix well.

4. Add heavy cream, yams and lemon zest. Mix well.

5. Pour into muffin cups or greased muffin pan and top with crushed walnuts.

6. Bake for 25 minutes and serve warm with cinnamon butter.

7. Make a tasty cinnamon butter to go with your muffins by simply whipping softened butter with cinnamon.

Tips & Warnings

• Use fresh herbs and spices when baking. Get them from a local spice shop for more enhanced flavors and aromas. Use sifted soy flour instead of wheat flour for a gluten-light muffin but be careful about stirring as soy flour tends to get gummy if over mixed.

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