Spiced Sweet Potato Muffins
November 4, 2013
Taste of Home
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.
12
Servings
222
Calories Per Serving
Deliver Ingredients
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.
Nutritional Facts
Total Fat
9g
13%
Sugar
20g
N/A
Saturated Fat
5g
26%
Cholesterol
47mg
16%
Protein
3g
6%
Carbs
34g
11%
Vitamin A
155µg
17%
Vitamin C
0.9mg
1.6%
Vitamin D
0.3µg
0.1%
Vitamin E
0.4mg
1.8%
Vitamin K
1µg
1.2%
Calcium
56mg
6%
Fiber
0.9g
3.6%
Folate (food)
10µg
N/A
Folate equivalent (total)
51µg
13%
Folic acid
24µg
N/A
Iron
1mg
6%
Magnesium
8mg
2%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
5%
Phosphorus
96mg
14%
Polyunsaturated
0.5g
N/A
Potassium
71mg
2%
Riboflavin (B2)
0.1mg
7.3%
Sodium
140mg
6%
Sugars, added
18g
N/A
Thiamin (B1)
0.1mg
9%
Trans
0.3g
N/A
Zinc
0.3mg
1.7%
Tags