You’ve probably heard of Yacon Syrup. Lately it’s been on Dr. Oz, news channels and studies. I had only heard about it briefly from my Mom before Quality Yacon sent me a bottle to review and make a recipe with.
What is Yacon? Yacon is a plant that grows in the Andes Mountains and It is processed to make a syrup that is similar in taste, texture, smell and appearance to Molasses. So what’s the big deal? Yacon Syrup has great health benefits. It is a low G.I food, so it wont spike your blood sugar. And there are even studies showing that it can help you lose weight.
Quality Yacon asked me to make a recipe with their Pure Yacon Syrup and submit it into their Yacon Syrup Recipe Contest. The first thing I noticed was the texture, since it was so similar to molasses I could just use it in one of my muffin recipes. It even had a similar taste. I’m use to cooking with molasses and agave, so I just substituted it in a recipe that called for one or the other. It added a sweet caramely taste to my muffins, without the addition of caramel or any extra bad ingredients. It should be noted that baking Yacon Syrup can reduce some of the benefits, but it did not hurt the flavor or the overall quality of the product. You can find Quality Yacon on Facebook and Twitter!
Need to buy some Yacon Syrup? You can Yacon Syrup on Amazon!
- 1 1/4 cup White Rice Flour*
- 3/4 cup Tapioca Starch*
- 1/2 cup Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 egg
- 1 cup Milk
- 1/4 cup Butter, melted
- 1/4 cup Pure Yacon Syrup (or Agave Nectar)
*Yes – this is gluten free! But to make it gluten-full you can just use 2 cups of all purpose flour!
- Pre-heat your oven to 400 degrees, and prepare a 12 muffin pan with spray or liners.
- In your mixer mix together your egg, milk, butter and Yacon syrup. Let it mix together for a couple minutes until it starts to pull together and becomes a creamy texture.
- Add in your salt and sugar and mix until fully combined.
- In a medium bowl whisk together your white rice flour, tapioca starch and baking powder.
- Add your dry mixture into your mixing bowl with the wet mixture and mix until just combined.
- Pour your muffin mixture into your prepared pan or liners. Only fill each about 2/3rds full.
- Bake for 15-18 minutes until a toothpick comes out clean from the center.
- Cool for 5 minutes in the pan before transferring to a cooling rack.
- *Optional: While still warm, sprinkle some loose sugar on top for a bit of added sweetness and a little crunch.
This recipe is part of the Food Challenge with six other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!