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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These muffins may have slightly different ingredients but the end result is a wonderful rich, moist muffin. The sugar sprinkled on top before cooking gives a slightly sweet crunch and cracked glazed appearance. Ingredients:
3/4 cup all-purpose flour |
3/4 cup buckwheat flour |
1/4 cup unsweetened cocoa |
1 1/2 teaspoons baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 cup sorghum |
2 eggs |
1 cup cooked yam, cooled and mashed |
2/3 cup low-fat buttermilk |
1 teaspoon finely grated orange rind |
1/4 cup orange juice |
1/4 cup canola oil |
1/2 cup raisins |
1/4 cup boiling water |
2 -3 tablespoons granulated sugar |
Directions:
1. Preheat oven to 375 degrees.
2. Spray muffin tin with non-stick cooking spray and set aside.
3. Place the raisins in a small bowl and pour the 1/4 cup boiling water over them.
4. Cover and set aside while preparing batter.
5. Combine the flours, cocoa, baking powder, cinnamon, cloves, baking soda, and salt.
6. Lightly beat eggs with sorghum, oil, mashed yams and orange juice.
7. Add the egg mixture and buttermilk alternately to the dry ingredients, stir until well blended.
8. Drain the raisins and add to batter along with orange peel.
9. Spoon batter into prepared muffin tins, sprinkle 1/4 to 1/2 tsp of granulated sugar over each muffin.
10. Bake in preheated oven for 15 to 20 minutes.
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