Return to Content

Yam-and-Pecan Muffins

by in Oct 2002

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.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order