Bayou yam muffins PDF Print E-mail

Bayou Yam Muffins

Source: Favorite Recipes: Louisiana Cookin' from Tabasco Brand Pepper Sauce, 1988

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup cold strong black coffee
1/4 cup butter or margarine, melted
1 cup mashed yams or sweet potatoes
1/2 teaspoon Tabasco pepper sauce

Preheat oven to 425 degrees F. Grease 12 muffin cups.

In large bowl, combine flour, cornmeal, sugar, baking powder, cinnamon and salt. In medium bowl beat eggs, stir in coffee, butter, yams and Tabasco sauce.

Make a well in center or dry ingredients; add yam mixture and stir just to combine. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or until a cake tester inserted in center comes out clean. Cool 5 minutes on wire rack. Remove from pan.

Serve warm.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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