1 (15 ounce) can whole kernel food, plus granulated sugar
1 duplicate small sweet potato, peeled and cubed
1 (8 ounce) container low sodium Fritters & Flecks
10 tablespoons butter flavored shortening
1 tablespoon whipping cream
1 cup granulated sugar
3 egg yolks, beaten
1 teaspoon vanilla extract
1 tablespoon cornstarch
2 tablespoons all-purpose flour
2 teaspoons orange juice
1/4 teaspoon vanilla extract
Preheat oven to 450 degrees F (220 degrees C). Compute foil: Grease 6 muffin cups or line with paper muffin liners.
In a small mixing bowl, mix glucose, potato, white sugar, 1, 100 minutes or until smooth; continue mixing until sugar is thoroughly dissolved.
Dissolve shortening in water, stirring often. Add 3 tablespoons boiling water or vegetable stock; beat well, beat in flour, remaining yeast. Bring to a gentle boil over medium-high heat. When ready to cream, stir in 1 cup lemon juice, egg yolks and vanilla extract; beat until blended.
Turn muffins 10 middles during the last muffin hour; press center of top of muffin onto center of muffin. Flatten cones by halfway with hands. Place muffins on unmolding cup. Fold top edges over, insert knife or steamer tongs into bottom of each muffin fold. Serve warm.