Print Options

Back to Spiced Sweet Potato Muffins >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Spiced Sweet Potato Muffins

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. —Susan Bracken, State College, Pennsylvania

12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

1-1/2 cups 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

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.
Fill greased or paper-lined muffin cups two-thirds full. Combine
cinnamon and remaining sugar; sprinkle over batter.
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

2 of 2

Spiced Sweet Potato Muffins (continued)

Directions (continued)

pans to wire racks.
In a small bowl, combine the ginger butter ingredients. Serve with
warm muffins. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 243 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 347 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.