Sweet Potato and Ginger Muffins

.Sweet Potato Muffins with Candied Ginger.
From Vegetarian Cooking for Everyone by Deborah Madison

:: 1/3 c chopped candied ginger or chopped pineapple, dates, or raisins
:: 1/4 c butter, melted, or vegetable oil
:: 1/3 c unsulfured molasses
:: 1/2 c packed light brown sugar
:: 1 c mashed sweet potato or winter squash
:: 2 eggs
:: 1/2 c buttermilk
:: 1 3/4 c flour
:: 1 t baking powder
:: 1 t baking soda
:: 1/2 t salt
:: 1 t ground cinnamon

Preheat the oven to 375˚. Oil or spray the muffin tin. Mix the ginger and wet ingredients in a bowl until smooth; mix the dry ingredients in a second bowl. Combine the two, mixing gently until well blended. Spoon the batter into the muffin tins and bake on the middle shelf until lightly browned, 25 minutes.

My notes: This recipe will make 10 to 12 muffins. I doubled it and made 12 muffins and a loaf of bread. For the alternatives offered in the recipe, I used crystallized ginger, butter, and sweet potato. I made a buttercream frosting for the muffins (I just followed the recipe on the box of powdered sugar). For the loaf of bread I made cream cheese frosting. I used my dad’s recipe, which is one stick (1/4 c) softened butter, 8 ounces softened cream cheese, 1/2 t lemon juice, 1/2 t vanilla, and a little less than a pound of powdered sugar. Yikes, huh? But, it’s so damn good. You can go easy on the sugar, tasting it until you think you’ve got it right. You may not have to add the whole box after all.

Crystallized Ginger

The muffins were pretty good with butter, but…hmm, I just happened to have everything needed to made buttercream frosting. How lucky!


The muffins went from good to great! How could they not?


4 thoughts on “Sweet Potato and Ginger Muffins

  1. Hi,
    I would love to make this!! Can you share the exact ingredients? Had a great time in Coyle today and learned alot!! It was an amazing trip!
    Thanks for bringing this dish!! It was so good.

  2. Hi Vickie!
    So glad you liked it. =)
    I’ve edited the entry to include the full recipe. I forgot that I used to do the abbreviated versions.

    It’s from Deborah Madison’s Vegetarian Cooking for Everyone—a great cookbook.

    Wasn’t it so nice to be able to receive knowledge like that from Jackie and Pam? A real treasure.

  3. Oh my Gosh! I am making this today for sure!

    I will have to get the cookbook also. I collect cookbooks and it is one I do not have.

    Yes, the foraging trip was amazing and I feel so fortunate to have been part of the group. The knowledge from Jackie and Pam was indeed a treasure!! I am looking forward to more trips like this!

  4. Pingback: Victual Culture › Poached Eggs Four Ways

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