Sweet Potato Ginger Muffins
Preheat oven to 350°. Grease 12 muffin tins or line with paper cups.
Combine in a bowl:
1¾ c. all-purpose flour
½ c. light brown sugar
1 tsp. baking powder
1 tsp. baking soda
⅛ tsp. salt
1 tsp. cinnamon
Combine in a separate bowl:
1 c. sweet potato, cooked and mashed (or substitute winter squash)
¼ c. light vegetable oil
⅓ c. molasses
2 eggs
½ c. buttermilk*
¼ c. minced candied ginger
Combine dry and wet ingredients, gently folding until well mixed. Spoon into tins and bake until lightly browned and toothpick comes out clean, about 20-25 minutes.
*Tip: No buttermilk? Combine 1 Tbsp. lemon juice (or vinegar) with enough milk to make 1 cup. Allow to sit for 10-15 minutes so it curdles.
Recipe created or adapted by Liz Talley, Urban Graze
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