Yam Pecan Muffins

Serves: 5
Total Calories: 438
Yield: 12 muffins


1 packed cup cooked yam
1/2 teaspoon powdered stevia extract
3/4 teaspoon stevia concentrate
2 tablespoons date sugar (optional)
1/2 teaspoon imitation maple flavoring
1 tablespoon lemon juice
1 cup soy milk or milk
1 1/4 cups whole wheat pastry flour
1 cup unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chopped pecans
1/3 cup canola oil
2 large eggs


• Preheat the oven to 375°F. Oil the muffin tins.
• Cook the yams by peeling, cutting, and steaming in a covered pot. Measure out 1 cup of the packed yams, and place in a small bowl. Mix in the stevia extract, stevia concentrate, date sugar, and maple flavoring. Leave the yams a bit lumpy. Set aside to cool.
• In a cup, mix the lemon juice and soymilk or milk. Set aside. While the milk is curdling, sift the flours, leavenings, spices, and salt together in a bowl. Chop the pecans.
• Beat the oil and eggs together in a mixing bowl with a wire whisk. Beat in the soured milk. Stir in the sweetened yams.
• Stir the dry ingredients into the wet ingredients. Add the pecans just before the flour is completely mixed in. Save about 1/4 cup of the pecans to sprinkle on the top. Press them in lightly. Spoon into the oiled muffin pans, and bake 25 to 30 minutes. Remove from the pan and cool on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 438
Calories from Fat: 246

This Yam Pecan Muffins recipe is from the Stevia Cookbook. Download this Cookbook today.

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