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.