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Tiny Yam Muffins

I love tea parties, and these tiny delectable bites remind me to slow down enough to have a few tea parties. When the girls were little we would dress in old fashioned dresses, fill some fine tea cups, and have a party.

The flavor of these little gems is dependent upon the ingredients that are used. I find  fresh yams with a dark flesh, microwave them for about 7 minutes per pound, scoop out the pulp, and smash them in the food processor for a few seconds for the best flavor. I also bring out some great flavor with whole nutmeg that I grate with a zester and homemade vanilla (see my vanilla blog for that recipe).

Tiny Yam Muffins

 ½ cup butter, softened

 1 ¼ cups sugar

 2 eggs

 1 cup milk

 1 ¼ cups mashed yams or sweet potatoes

 1 ½ cups flour

 1 teaspoon baking powder

 ¼ teaspoon baking soda

 ½ teaspoon salt

 2 teaspoons cinnamon

 ¼ teaspoon freshly grated nutmeg

 ¾ cup chopped, toasted pecans

I just put the cooked sweet potatoes in the food processor and process until smooth. I add all the other ingredients (except the pecans) and process for just 20 seconds or until combined, being careful to not process too long. Fold in the pecans. Spoon into tiny muffin pans and bake at 400 degrees for 20 to 22 minutes. Remove muffins from the tins and allow to cool before putting in freezer bags. Freeze any muffins that won’t be consumed in a day or two.

Here, Carson is enjoying his Tiny Yam Muffins, a fist full at a time. Definitely more “manly” than a tea party. with sweet potato muffin

3 thoughts on “Tiny Yam Muffins”

  1. These look so delicious! And they definitely look like they do not take too long to make which is nice. I have never tried a recipe with yams so I would love to try this!

    This summer I plan to continue working on my blog and I really want to recreate unhealthy recipes into healthier recipes that can be eaten gluten free as well (since I have to eat that way). My first project will be making a healthier donut option that tastes just as great but is not as unhealthy as the store bought ones. There will be many other things that I want to make as well, hopefully you can check them out as I go along! I would definitely love to try to make these muffins and just put them in a gluten free form! Thanks for sharing this Jacque!

  2. I absolutely love baking cupcakes which are similar to muffins, some people also argue over with is better! What I love about muffins and cupcakes is that there are so many different flavors a person can bake and so many different toppings that can be put on them! It would be great to try this recipe out gluten-free and vegan for those that are on specific diets!

  3. I think it’s so interesting how just about anything can be put into a muffin. In fact, I’ve made muffins incorporating foods from every food group! Vegetables like zucchini and sweet potatoes are great for giving muffins a moist texture, while fruits like berries and bananas can sweeten muffins while reducing processed sugar. I’m still experimenting with beans (they tend to produce a dry texture after baking), but I’m sure I’ll come across a muffin recipe that utilizes beans yet still maintains a moist texture.

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