| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tabasco | 12 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | c | Yellow cornmeal |
| 1/4 | c | Sugar |
| 1 | tb | Baking powder |
| 1 1/4 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 2 | Eggs | |
| 1/2 | c | Cold strong coffee |
| 1/4 | c | Butter or margarine; melted |
| 1 | c | Mashed yams or sweet potatoes |
| 1/2 | ts | TABASCO pepper sauce |
INSTRUCTIONS
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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