Purple Yam and Black Soybean Mini Muffins

posted by virtual chef on Oct 29, 2008 | Bakery | 

This recipe originally required one egg but I ran out of eggs so I substituted it with 1/4 cup of vanilla yogurt. The applesauce can also be substituted with 1/4 cup vegetable oil.

Ingredients:

  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar substitute such as Splenda ( or 3/4 cup sugar)
  • 1/4 cup yogurt, plain or vanilla
  • 1/4 cup applesauce
  • 1 cup soy milk
  • 1/2 cup (60 grams) purple yam and black soybean powder (found in Asian stores)

Directions:

  1. Preheat oven to 400 degrees F
  2. Combine flour, sugar substitute, salt and baking powder in a bowl.  In a separate bowl, mix yogurt, applesauce, soymilk and yam soybean powder.
  3. Pour wet ingredients into dry ingredients and mix. Don’t overmix.  Batter should be lumpy.
  4. Prepare muffin pans and pour batter into pans until almost full.
  5. Bake for 15 minutes or until golden brown.  Remove from pan and cool on wire rack.

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