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Sweet Potato Muffins

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

Printed from tasteofhome.com Nov 19, 2008

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Sweet Potato Muffins cont.

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.