Leftover yams can make delicious muffins.
After enjoying baked yams at a holiday dinner or other special occasion, the leftover yams call for a little creative cooking. Although you could certainly reheat the baked yams as another side dish, consider using the yams in a recipe instead. A muffin or quick bread featuring mashed yams can use leftover yams in a delicious and distinctive way. Your family may enjoy them so much that you need to prepare yams especially for these treats.
Instructions
1. Place about 1 lb. of leftover yams into the food processor. Add about 2 tbsp. of water and process the yams until they appear smooth.
2. Combine the pureed yams, orange juice, milk, oil and eggs in the large bowl. Mix these ingredients well.
3. Combine the whole wheat flour, baking powder, cinnamon, nutmeg and salt in the medium mixing bowl. Mix these ingredients well.
4. Add the dry ingredients to the wet ingredients and stir to mix everything completely. Add the raisins and pecans to the batter and stir to mix them in.
5. Line a muffin tin with muffin liners or grease the loaf pan with oil.
6. Fill the muffin cups 2/3 full or pour the batter into the loaf pan.
7. Preheat the oven to 375 degrees Fahrenheit. Bake muffins for about 20 minutes or the quick bread for about 40 minutes.
8. Check the muffins or quick bread to see if they are finished baking. Insert a cake tester into the center of a muffin or the center of the quick bread. If the tester comes out clean and the tops of the muffins or bread feels set, remove them from the oven. If the muffins or bread are not set yet, bake them for an additional 5 minutes and test them again.
9. Remove the muffins or quick bread from the oven.
10. Allow the muffins or quick bread to cool in the pans for 10 minutes and then remove them and cool them completely on a wire rack.
Tags: quick bread, muffins quick, muffins quick bread, , baked yams, bowl these, bowl these ingredients