Spiced Sweet Potato Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Minced gingerroot and dried orange peel enhance the taste of these spiced muffins. I especially love the whipped ginger butter served with these holiday treats. âSusan Bracken, State College, Pennsylvania Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup plus 1 tablespoon sugar, divided |
3 teaspoons grated orange peel |
1-1/2 teaspoons baking powder |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
2 eggs, lightly beaten |
1 cup cold mashed sweet potatoes (prepared without milk and butter) |
1/4 teaspoon ground cinnamon |
ginger butter: |
1/2 cup butter, softened |
2 tablespoons finely chopped crystallized ginger |
Directions:
1. In a large bowl, combine the flour, 1 cup sugar, orange peel, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter.
3. Bake at 400° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
4. In a small bowl, combine the ginger butter ingredients. Serve with warm muffins. Yield: 1 dozen.
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