Sweet Potato Muffins with Candied Ginger

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
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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.