Sweet Potato Muffins with Candied Ginger

AIf you don't have 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.

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