Keoni's Black & White Muffimajigs
These little "muffinesque" morsels are super moist, sweet and dense with goodies. Leave them out of the refrigerator and the white chocolate stays runny, refrigerate them for a firmer, spongier treat.
- 1 cup Mashed yam, baked & cooled
- 1 cup White chocolate chips
- 1/2 cup Black currants, dried
- 1 Tbsp Granulated sugar
- 1/2 Tbsp Baking powder
- 6 Tbsp Salted butter, not soft
- 1 cup All-purpose flour
- 1 Tbsp Creme de Cassis (black currant liqueur)
- 1 tsp Vanilla extract
- 1 Cup Half & Half
- 1 Egg, beaten
- Preheat oven to 400 degrees
- In medium mixing bowl, add flour, baking powder and sugar. Mix well
- Add cold butter to flour mixture and "cut in" or press with a fork until small crumbles form
- Add currants, chocolate chips. Mix well.
- In a medium bowl, add yam, liqueur, vanilla extract, half & half, and beaten egg. Mix well.
- Add wet mixture to dry mixture. Mix well.
- Add 1/2 cup dollops to non-stick (or sprayed) muffin pans
- Bake at 400 degrees for 15 minutes.
Keoni's White Truffle Crumpet
Soft, Doughy and pretty-pretty-pretty good! More like a pancake than an English muffin or toast. Flimsy and absorbing, so they fail as mini pizza crusts, but they are fantastic with butter or jelly!
- 1.5 cups water, lukewarm
- 1.5 cups milk, lukewarm
- 1 T salted butter, melted
- 1 T white truffle infused oil
- 3.5 cups all-purpose flour
- 2.5 tsp instant yeast
- 1 tsp baking powder
- 1.25 tsp table salt
- 1 tsp onion powder
- .5 tsp garlic powder
- 1 T fresh basil leaves, minced (optional)
- 1 cookie cutter, round, 3" diameter
- In a medium bowl, add water, butter, oil, yeast and milk. Whisk well.
- In another medium bowl, add all other ingredients. Mix well.
- Add the dry mix to the wet mix. Mix well.
- Set on the counter, uncovered, for 2 hours.
- Set a skillet (or frying pan), over medium heat and allow to get hot.
- Set the cookie cutter in the hot pan.
- Pour about 2 Tbsp batter into cookie cutter (flip when under side is cooked).
- Remove form heat when fully cooked.