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
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup plus 1 tablespoon sugar, divided
- 3 teaspoons grated orange zest
- 1-1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large 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
Reviews
These were delicious and will make them again. It was necessary to add a 1/4 C milk to the recipe. It wouldn't have mixed up without it. I used ginger paste. A Couple of spice changes:3/4 t. cinnamon and 1/4 t. allspice.
I needed to use some butternut squash puree that was in the freezer and some gingerroot that I had candied. This was perfect.
I loved this recipie and halving it is greatBut it stuck to the path pans I usedAnd it's not overly sweet and I made cinnamon butter instead of ginger and it tasted awesome??
Very easy great use for left over sweet potatoes. Not overly sweet.
My husband and I loved these!
No comment left