Autumn Sweet Potato (or Pumpkin) Muffins

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.

• Ready In: 40 mins
• Yields: 12 muffins

Ingredients

• 1 3⁄4 cups all-purpose flour
• 3⁄4 cup  firmly packed light brown sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 3⁄4 cup  mashed baked sweet potatoes, cooled or 3⁄4 cup canned pumpkin
• 1⁄2 cup  room temperature soymilk or 1⁄2 cup  rice milk or 1⁄2 cup milk
• 4  egg whites or 2  eggs, at room temperature,lightly beaten
• 3  tablespoons canola oil
• 1 1⁄2 teaspoons vanilla
• 1⁄4-1⁄3 cup  finely chopped crystallized ginger

Directions

1. Preheat oven to 375°F.
2. Lightly coat 12 muffin cups with nonstick cooking spray.
3. In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
4. In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
5. Make a well in center of dry ingredients; add milk mixture and stir just to combine.
6. Stir in crystallized ginger.
7. Spoon batter into prepared muffin cups.
8. Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
9. Remove muffin pan to wire rack.
10. Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
11. Serve warm or cool completely and store in an airtight container at room temperature.