Sweet Potato Ginger Muffins

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Sweet Potato Ginger Muffins

Servings: 12 muffins - though I actually made 16 with the batter; maybe we like small muffins?
Time: 10 minutes to prepare, 25 minutes to bake
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Adapted from Deborah Madison

Ingredients

1/3 c finely chopped candied ginger (the original recipe says dates and raisins may be substituted – but I love the ginger in it)
1/4 c oil (canola or peanut works fine)
1/3 c molasses (this may be omitted, if you increase the amount of brown sugar by 1/4 c)
1 c mashed baked sweet potatoes
2 eggs, slightly beaten
1/2 c buttermilk
1/2 c brown sugar (light or dark) (if you’re substituting brown sugar for the molasses above, increase this to 3/4 c)
1 3/4 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp Kosher salt
1 tsp ground cinnamon

Directions

Preheat oven to 375 degrees. Grease 12 muffin tins (or line with paper liners). Mix together the ginger, oil, molasses, sweet potatoes, eggs, buttermilk, and brown sugar, stirring until the batter is smooth . In another bowl combine the flour, soda, baking powder, salt, and cinnamon; use a whisk to mix the flour mixture well. Add the flour mixture to the wet mixture and stir but don’t beat.

Spoon the batter into the muffin tins, filling each about 2/3 full. Bake for 22- 25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. After they’ve cooled for a few minutes, lift each muffin out and turn it carefully onto its side in the tin and let it continue to cool – or move them all to a cooling rack. Serve slightly warm. These sweet potato muffins will freeze well and will keep (not refrigerated) for several days.

Recipe provided by Big Little Meals and Andy & Ann

Sweet Potato Ginger Muffins