Vegan Yam muffins

I had some yam left and I wanted to use it up. I usually make a kind of Thair pachadi or a yogurt based gravy which is similar to Raita with it. But, my kids won't eat it. To make them eat this vegetable, I used my mango muffin recipe and tweaked it a bit to make yummy yam muffins.

Here is the recipe..

Ingredients:

1. All purpose flour - 3/4 cup
2. Whole wheat flour - 3/4 cup
3. Sugar - 1 cup
4. Baking Powder - 1 tsp
5. Baking Soda - 1 tsp
6. Cinnamon (powdered) - 1/4 tsp
7. Clove powder - 1/4 tsp
   
8. Salt - 1/2 tsp
9. Veg or Canola Oil - 1/3 cup
10. applesauce - 1/4 cup
11. Yam puree - 1 1/2 cup (I steam cooked yam with skin on peeled and mashed with a potato masher)
12. Topping Optional - Cinnamon sugar (4 TBSP of sugar mixed with 1 TBSP of cinnamon)

Method:

Preheat the oven to 375 degrees Fahrenheit. In a bowl, mix all the dry ingredients. ( 1 - 8) Stir with a whisk. In another bowl mix the rest of the ingredients except for cinnamon sugar and beat well. Now, slowly mix in the dry mixture to wet mixture. Don't beat or over mix. Stir gently with a spatula. Mixture will be very dry, almost like a drop cookie consistency. Spray the muffin pan with veg. oil spray and pour the batter 3/4 cups full. I actually made these into mini muffins and filled it almost full. It took longer to bake because of this. Since I filled it up so much, I  got 24 mini muffins and 2 regular sized muffins. You can get around 36 cute sized mini muffins using this proportion. Sprinkle cinnamon sugar and bake for about 15 - 20 minutes or until the toothpick inserted comes out clean. Regular sized muffins need 23 - 26 minutes of baking time. Regular sized muffin picture...

Happy Baking!! Pin It