November 4, 2013
Minced ginger 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, Pa.
Recipe courtesy of Taste of Home and RecipesAcrossAmerica.
Ingredients
For the muffins
- 1 1/2 Cup all-purpose flour
- 1 Cup cold mashed sweet potatoes (prepared without milk and butter)
- 3 Teaspoons grated orange peel
- 2 eggs, lightly beaten
- 1 1/2 Teaspoon baking powder
- 1 Teaspoon ground ginger
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon ground cinnamon
- 1/4 Teaspoon salt
- 1 Cup plus 1 tablespoon sugar, divided
For the ginger butter
- 1/2 Cup butter, softened
- 2 Tablespoons finely chopped crystallized ginger
Directions
For the muffins
In a large bowl, combine the flour, 1 cup sugar, orange peel, baking powder, ginger, salt, and baking soda. In a small bowl, 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 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
For the ginger butter
In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.