NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Yam and Jam Muffins

Sweet potatoes pack vitamin A into these low-fat muffins that are great as a snack or for dessert.

4.0 by 11 people
7,141 views
Rate me!
  • Makes: 12 servings
  • Yields: 12 muffins
  • Prep: 20 mins
  • Cool: 25 mins
  • Bake: 18 mins 400°F

Yam and Jam Muffins

Ingredients

Directions

  1. Lightly grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.
  2. In a large bowl combine flour, brown sugar, baking powder, baking soda, apple pie spice, and salt. Make a well in center of flour mixture; set aside.
  3. In another bowl mash the drained sweet potatoes with a fork. Stir in egg, milk, jam, and oil. Add sweet potato mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
  4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly. Drizzle muffins with Jam Icing and, if desired, top with additional jam or preserves. Makes 12 muffins.

Jam Icing

Ingredients

Directions

  1. In a small bowl stir together powdered sugar, fruit jam or preserves, vanilla, and enough milk (2 to 3 teaspoons) to make icing of drizzling consistency. Makes about 1/4 cup.

Nutrition Facts (Yam and Jam Muffins)

    Per serving:
  • 215 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 19 mg chol.,
  • 174 mg sodium,
  • 39 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...