Prep 25 mins
Cook 20 mins
These muffins may have slightly different ingredients but the end result is a wonderful rich, moist muffin. The sugar sprinkled on top before cooking gives a slightly sweet crunch and cracked glazed appearance.
- 3⁄4 cup all-purpose flour
- 3⁄4 cup buckwheat flour
- 1⁄4 cup unsweetened cocoa
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 cup sorghum
- 2 eggs
- 1 cup cooked yam, cooled and mashed
- 2⁄3 cup low-fat buttermilk
- 1 teaspoon finely grated orange rind
- 1⁄4 cup orange juice
- 1⁄4 cup canola oil
- 1⁄2 cup raisins
- 1⁄4 cup boiling water
- 2 -3 tablespoons granulated sugar
- Preheat oven to 375 degrees.
- Spray muffin tin with non-stick cooking spray and set aside.
- Place the raisins in a small bowl and pour the 1/4 cup boiling water over them.
- Cover and set aside while preparing batter.
- Combine the flours, cocoa, baking powder, cinnamon, cloves, baking soda, and salt.
- Lightly beat eggs with sorghum, oil, mashed yams and orange juice.
- Add the egg mixture and buttermilk alternately to the dry ingredients, stir until well blended.
- Drain the raisins and add to batter along with orange peel.
- Spoon batter into prepared muffin tins, sprinkle 1/4 to 1/2 tsp of granulated sugar over each muffin.
- Bake in preheated oven for 15 to 20 minutes.
I used only all-purpose flour for this recipe and, because sorghum is unavailable, here, subbed molasses instead, which worked out fine, although it may have made the muffin a bit darker in appearance. The muffins were very nicely-flavoured - the spice /cocoa/citrus combo coming out well. Good rise, and tender crumb. Excellent accompaniment to a cup of hot coffee!