Yummy Yam Muffins

I have a culinary conundrum for you, when is a sweet potato a yam?  On Thanksgiving Day we always had a dish called candied yams but when the same vegetable was simply baked it became a sweet potato.  

It has always puzzled me, but in the interest of alliteration we are calling these Yummy Yam Muffins.  These little muffins are rather unusual; sweet yet savoury, with a special secret spice. 

Start by baking one fat yam.  I do this in the microwave oven.  Poke the yam with a sharp knife and nuke it for about five minutes or until it feels soft when you give it a gentle squeeze.  Wrap it in cling film or a clean kitchen towel and leave it to cool while you prepare next special ingredient - cracked black peppercorns.   

Place about 1 tablespoon of black peppercorns into a small freezer bag and bash them with a rolling pin.  You want to break the peppercorns but not reduce them to powder.  I like to be able to see the pepper so I know that warm hit of spice is on its way.  

Let's get on with the recipe:

1 1/2 cup plain flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

2 - 3 teaspoons cracked black pepper*

2 medium eggs

1/2 cup caster sugar

1/2 cup + 1 tablespoon vegetable oil - I use canola oil

1 cup cooked sweet potato (yam) - cooled to room temperature

Heat the oven to 350F/180C.  Place 10 paper muffin liners into a muffin tin. 

In a large mixing bowl place the flour, baking powder, baking soda, sugar, and cracked black pepper.  I like my muffins spicy so I use 3 teaspoons of the pepper.  If you'd like less heat, use 2 teaspoons of pepper.  Stir well to combine all the dry ingredients and set aside while you prepare the 'wet' ingredients.

In a second bowl, place the eggs, oil, and mashed yam.  Give this bowl a good stir.  All of these ingredients must be well combined. 

Pour the wet ingredients into the bowl containing the flour mixture.  Stir together until all the flour has been absorbed but DO NOT over mix.  

TIP: Never beat or over mix muffins or they will be tough when baked

Scoop the batter into the lined muffin cups, making sure each contains an equal amount of the mixture.  Bake for 20-25 minutes or until the muffins have risen and are lightly golden.

I like these warm with a bit of butter and a bowl of steaming hot soup.  They freeze well, too.  I wrap them individually in a bit of cling film and defrost a few at a time.  This way you can have a Yummy Yam Muffin whenever you like.