Food
Yam-and-Pecan Muffins
By Yankee Magazine|Feb 09 2005|
Yield
Makes 12 muffins.
Ingredients
1-3/4 cups sifted flour
3/4 teaspoon salt
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs
3 tablespoons melted butter
3/4 cup milk
1 cup cold cooked, mashed yams
1 cup chopped pecans
2 teaspoons grated orange rind
Instructions
Preheat oven to 400 degrees F. Sift together dry ingredients. In a separate bowl, beat eggs and add melted butter, milk, and yams. Combine liquid and dry ingredients in a few quick strokes, and fold in nuts and orange rind. Pour batter into well-greased muffin tins and bake for 20 to 25 minutes.
