As usual I got a little carried away buying sweet potatoes for my Sweet Potato Butter last week. Had a few (8) left over. That's okay because they keep well as long as I keep them cool. They'll be gone in 3 days anyway.
If you don't have candied ginger, replace it with chopped dates, raisins, or fresh pineapple. Serve with Brie or any mild cheese, butter or cream cheese. I used the candied ginger and it was great, but next time I'm using dates because I just love dates.
Sweet Potato Muffins with Candied Ginger
10-12 muffins
print recipe
1/3 cup chopped candied ginger or chopped fresh pineapple, dates, or raisins
1/4 cup butter, melted, or vegetable oil
1/3 cup unsulfured molasses
1/2 cup packed light brown sugar
1 cup mashed cooked sweet potato or winter squash
2 eggs
1/2 cup buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Preheat the oven to 375 degrees F. Oil or spray muffin tins. Mix the ginger and wet ingredients in a bowl until smooth; mix the dry ingredients in a second bowl. Combine the two, mixing gently until well blended. Spoon the batter into the muffin tins and bake on the middle oven rack until lightly browned, about 25 minutes.
Thursday, September 22, 2011
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what a lovely change from the blueberry, banana, regulars.I love candied ginger and we use it often,,, I made corn meal blueberry muffins yesterday, first time,, they were good,,now I have sweet potato ginger ones to try.
ReplyDeleteoh beverly...these sound so GOOD !!!!!
ReplyDeletehappy to stop by today
kary and l'il teddy