Sunday, November 7, 2010

Ginger Sweet Potato Muffins

On my quest for finding healthy recipes, I ran across this recipe that sounded fantastic.  I'm really not a big fan of sweet potatoes but I thought these muffins sounded too good to pass up!  Enjoy!
The crystallized ginger, coconut milk, sweet potatoes and pumpkin pie spices make these muffins a perfect Thanksgiving side dish.

Ginger Sweet Potato Muffins


•1/2 cup salted butter
•3/4 cup brown sugar, firmly packed
•2 large eggs
•3/4 cup mashed sweet potatoes
•1 teaspoon freshly grated ginger root
•1 1/3 cups all purpose flour
•1/4 teaspoon baking soda
•1 teaspoon baking powder
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•1/2 teaspoon ground allspice
•1/2 cup coconut milk
•1/2 cup minced crystallized ginger


Preheat oven to 350 degrees and spray 12 muffin tins with nonstick spray. Place butter and sugar in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Add eggs and continue to beat until mixture is very fluffy. Add mashed sweet potatoes and grated ginger root and beat at medium until blended. Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together. Fold in half of flour mixture. Stir in coconut milk. Fold in remaining flour mixture and crystallized ginger. The batter should be smooth, but be careful to not over mix. Fill prepared tins halfway with batter. Bake until muffins are golden brown and a toothpick inserted into center of a muffin comes out clean, about 25 minutes. Transfer muffin tins to a wire rack and cool for 10 minutes before removing muffins.

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