Sweet Potato Muffins
Taste of Home
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
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
- 1-1/2 cups all-purpose flour
- 1 cup plus 1 tablespoon sugar, divided
- 3 teaspoons baking powder
- 3 teaspoons grated orange peel
- 1-1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup cold mashed sweet potatoes (prepared without milk or 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, baking powder, orange peel, ginger, baking soda and salt. 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 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine the ginger butter ingredients. Serve with warm muffins. Yield: 1 dozen.