Recipe by Shawn H
These are called Yam and Jam Muffins in the BH&G Kid Favorites Made Healthy cookbook. I made them for my kids on the first day of school as a healthy after school snack. I was amazed when my pickiest eater asked for another. The original recipe says you can use plum, strawberry, peach, or apricot jam or preserves.
Top Review by **Mandy**
These weren't too bad..I used wholemeal SR flour, splenda and also put a small dollop of jam in the middle of each one. I didn't do the icing. These weren't too sweet & toddler DD ate these up none the wiser they contained vegies. Thanks for posting!
- 1 3⁄4 cups flour
- 1⁄3 cup brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground cinnamon (I used pumpkin pie spice.)
- 1⁄4 teaspoon salt
- 0.5 (17 ounce) can sweet potatoes, drained (about 1 c.)
- 1 beaten egg
- 1⁄2 cup milk
- 1⁄3 cup strawberry jam (I used the nothing but fruit kind.)
- 1⁄4 cup cooking oil
- 3⁄4 cup sifted powdered sugar
- 1 tablespoon jam
- 1⁄4 teaspoon vanilla
- 2 -3 tablespoons milk
Directions See How It's Made
- Spray muffin pan with butter flavored non-stick spray or line with paper cups.
- Mix flour, brown sugar, baking powder, baking soda, spice, and salt. Make a well in the center; set aside.
- In another bowl, mash potatoes with a fork. Add egg, milk, jam, and oil.
- Pour potato mixture into the flour mixture and stir until moist.
- Fill muffin cups approximately 3/4 full. Bake at 400 for 18-20 minutes.
- Cool slightly.
- Drizzle with icing and top with additional jam.
- To make icing, stir together powdered sugar, jam, vanilla, and milk. Add more or less milk to create the desired consistency.