First off, I made the following modifications: used only 1 cup brown sugar; used coconut oil instead of canola; used 1 cup cake flour and 1 cup all-purpose flour; added 1 tsp. baking soda; used 2 1/2 tsp. pumpkin pie spice in lieu of the individual spices called for; used a 29oz. can of yams in syrup plus half of a 15oz. can of yams (leftover from a previous meal), and pureed them in my blender, undrained, instead of the peeled, shredded sweet potato called for; used 1/2 cup each of dried cranberries, chopped pecans, and white choc. chips, instead of the raisins and walnuts called for. These are a dense muffin, as stated by most reviewers, and took longer to bake, even with my oven's convection bake feature (40 min.--probably my own fault, though, b/c of my modifications). I had enough batter to make 24 muffins exactly (again, probably b/c of my modifications). When I make them again, I will drain the canned yams first before pureeing them (I read many reviews stating the batter seemed pretty dry, so I thought the extra liquid would help, but they've just come out of the oven, and have wonderful tops and bottoms, but the insides are a tad too moist--oops!) The smell is divine, and my picky 7-yr-old thinks they're GREAT...that's good enough for me! :) I love to bake, and have lots of experience, so I'm confident I'll get the texture right next time. Thanks, Jen!
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First off, I made the following modifications: used only 1 cup brown sugar; used coconut oil...