Ingredients:
3/4 cup all-purpose flour
3/4 cup buckwheat flour
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup honey
1/2 cup sugar
2 eggs
1 cup cooked yams, cooled and mashed
2/3 cup low-fat buttermilk
1 teaspoon finely grated orange rind
1/4 cup orange juice
2 tablespoons canola oil
2 tablespoons brown sugar
2 teaspoons flour
1/2 teaspoon cinnamon
1 tablespoon butter
2 tablespoons finely chopped pecans
Directions:
Preheat oven to 375 degrees.
Add the brown sugar, flour, cinnamon to a small bowl and cut in softened butter.
When mixture is well mixed stir in chopped pecans; set aside.
Spray a 12-muffin tin with non-stick cooking spray and set aside.
Combine the flours, cocoa, baking powder, cinnamon, cloves, baking soda, and salt.
Lightly beat eggs with honey, sugar, oil, mashed yams and orange juice.
Add the egg mixture and buttermilk alternately to the dry ingredients, stir until well blended.
Add orange peel to batter mixing well.
Spoon batter into prepared muffin tins, sprinkle lightly with strussel topping and bake in preheated oven for 15 to 20 minutes.
Servings: 14
Time preparation: 15 min.
Time total: 35 min.