Bayou Yam Muffins

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup cold strong coffee
  • 1/4 cup butter or margarine, melted and cooled slightly
  • 1 cup mashed yams or sweet potatoes
  • 1/2 teaspoon TABASCO® brand Original Red Sauce


Grease twelve large (3 x 1 1/2-inch) muffin cups. In a large bowl, combine flour, cornmeal, sugar, baking powder, cinnamon, and salt. In a medium bowl, beat eggs; stir in coffee, butter, yams, and TABASCO® Sauce. Make a well in center of dry ingredients; add yam mixture and stir just until dry ingredients are moistened.

Spoon batter into prepared muffin cups. Bake in a 425°F oven for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool 5 minutes on a wire rack; remove from pans. Serve warm or at room temperature.

*Microwave directions: Prepare muffin batter as directed. Spoon about 1/3 cup batter into each of 6 paper baking cup-lined 6-ounce custard cups or microwave-safe muffin pan cups. Cook, uncovered, on High for 4 to 5 1/2 minutes or until toothpick inserted in center comes out clean; turn and rearrange cups or turn muffin pan 1/2 turn once during cooking.

With a small spatula, loosen muffins. Cool 5 minutes on wire rack. Remove from pans. Repeat procedure with remaining batter.

Makes 12.

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