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Candied Yam Muffins Recipe


Makes: 24 muffins.

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Step 1

Preheat oven to 375°F. Line muffin pan with baking cups.

Step 2

In large bowl, stir together flour, brown sugar, baking powder, cinnamon, nutmeg, salt, and cloves.

Step 3

In large bowl, whisk together milk, vegetable oil, eggs, vanilla and maple extracts until combined. Add pureed sweet potatoes and whisk until smooth. Add wet ingredients to dry ingredients and stir until nearly combined; stir in pecans. Fill baking cups 3/4 full; top each with a marshmallow, pressing slightly into batter.

Step 4

Bake 20-22 minutes or until toothpick inserted into muffin (not into marshmallow) comes out clean. Cool in pan 10 minutes. Remove to cooling grid; repeat with remaining muffin batter.

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Ingredients

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all purpose flour

2-3/4 cups all purpose flour

baking powder

1 tbsp + 1 tsp baking powder

firmly packed brown sugar

1-1/4 cups firmly packed brown sugar

cinnamon

1-1/2 tsps cinnamon

nutmeg

1/2 tsp nutmeg

salt

1/2 tsp salt

cloves

1/4 tsp cloves

milk

3/4 cup milk

vegetable oil

1/2 cup vegetable oil

eggs

2 eggs

maple extract

1 tsp maple extract

cut sweet potatoes

1 can (15 oz.) cut sweet potatoes (,drained and pureed (about 1 cup))

pecan pieces

3/4 cup pecan pieces (, toasted)

marshmellows

24 marshmellows

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