Chunks of candied ginger really make these muffins especially good! If you don't have ginger on hand, replace it with chopped dates, raisins, or fresh pineapple. Serve with brie or other mild cheese, butter, or cream cheese. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
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Units: US | Metric
- 1/3 cup chopped candied ginger (or dates, raisins pineapple)
- 1/4 cup butter, melted (or vegetable oil)
- 1/3 cup unsulphured molasses
- 1/2 cup light brown sugar, packed
- 1 cup mashed cooked sweet potato (or winter squash)
- 2 eggs
- 1/2 cup buttermilk (or plain yogurt-may need to add a little water if thick)
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour (or use all purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1Preheat the oven to 375*F.
- 2Oil or spray muffin tins.
- 3Mix the ginger and wet ingredients in a bowl until smooth. Mix the dry ingredients in another bowl.
- 4Combine the contents of both bowls together, mixing gently until well blended.
- 5Spoon the batter into the muffin tins and bake on the middle shelf of oven until lightly browned, about 25 minutes.
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Nutritional Facts for Sweet Potato Muffins With Candied Ginger
Serving Size: 1 (1061 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 237.3
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 3.3 g
- Cholesterol 49.8 mg
- Sodium 362.5 mg
- Total Carbohydrate 42.2 g
- Dietary Fiber 2.0 g
- Sugars 19.4 g
- Protein 4.5 g
The following items or measurements are not included: