Spiced Sweet Potato Muffins

Spiced Sweet Potato Muffins
Staff Writer
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

 

Click here to see 5 Amazing Sweet Potato Recipes

12
Servings
235
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
8g
11%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
7mg
2%
Carbohydrate, by difference
39g
30%
Protein
5g
11%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
16mg
2%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
56µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
49mg
7%
Selenium, Se
9µg
16%
Sodium, Na
123mg
8%
Water
20g
1%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.