.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.
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?