Recipe by Kree
These are delicious muffins with a unique ingredient... crystallized ginger! They're perfect on a crisp Autumn morning, or anytime for that matter. They're also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com.
Top Review by Neohippie
I made these with pumpkin and they turned out great. Not too sweet or cakey, which is how I like my muffins for breakfast. The only changes I made was substituting one of the cups of flour for whole wheat flour and used pre-mixed pumpkin pie spice for the spices. I DID NOT leave out the crystalized ginger! That stuff is great.
- 414.03 ml all-purpose flour
- 177.44 ml firmly packed light brown sugar
- 9.85 ml baking powder
- 1.23 ml baking soda
- 1.23 ml salt
- 2.46 ml ground cinnamon
- 1.23 ml ground ginger
- 177.44 ml mashed baked sweet potatoes, cooled or 177.44 ml canned pumpkin
- 118.29 ml room temperature soymilk or 118.29 ml rice milk or 118.29 ml milk
- 4 egg whites or 2 eggs, at room temperature,lightly beaten
- 44.37 ml canola oil
- 7.39 ml vanilla
- 59.14-78.07 ml finely chopped crystallized ginger
Directions See How It's Made
- Preheat oven to 375°F.
- Lightly coat 12 muffin cups with nonstick cooking spray.
- In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
- In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
- Make a well in center of dry ingredients; add milk mixture and stir just to combine.
- Stir in crystallized ginger.
- Spoon batter into prepared muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
- Remove muffin pan to wire rack.
- Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
- Serve warm or cool completely and store in an airtight container at room temperature.