Preheat oven to 425°F. Grease twelve 3 x 1 1/2-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 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 4
to 5 1/2 minutes or until cake tester inserted in center comes out clean;
turn and rearrange cups or turn muffin pan 1/2 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@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 23, 1998
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