Breaking News Bar
posted: 10/10/2012 5:15 AM

Sweet Potato Buttermilk Muffins with Candied Ginger

hello
Success - Article sent! close
  • Candied ginger perks up these healthful Sweet Potato Buttermilk Muffins.

      Candied ginger perks up these healthful Sweet Potato Buttermilk Muffins.
    Associated Press

 

-1 pound sweet potatoes (2 small or I medium)

1 cups buttermilk

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 cup white whole-wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

teaspoon baking soda

teaspoon table salt

teaspoon nutmeg, preferably freshly ground

teaspoon ground allspice

cup ( stick) butter, room temperature

cup sugar

cup packed dark brown sugar

1 large egg

2 teaspoons vanilla extract

cup chopped crystallized ginger

Heat the oven to 400 degrees. Line a 12-cup muffin pan with paper cupcake liners or lightly spray the cups with cooking spray.

Prick the sweet potatoes several places with a knife. Microwave on high (or on the baked potato setting) until tender, about 10 minutes. Let cool, then peel and, in a medium bowl, mash with a fork. You should have about 1 cups of mashed sweet potato. Mix in the buttermilk, then set aside.

Meanwhile, in a medium bowl stir together both flours, the baking powder, baking soda, salt, nutmeg and allspice.

In another medium bowl, combine the butter and both sugars. Use an electric mixer to beat until the mixture is light and fluffy, about 3 minutes. Using a spatula, scrape down the sides of the bowl. Add the egg and vanilla, then mix on medium speed for about 1 minute, until thoroughly combined. Scrape down the sides of the bowl.

Add half the flour mixture and beat the batter on low speed just until the mixture is partly mixed. Add half the buttermilk-sweet potato mixture and mix until combined. Add the remaining dry ingredients and mix until just combined, then mix in the remaining buttermilk mixture.

Divide the batter among the prepared muffin cups. Top it with the crystallized ginger and bake on the middle rack of the oven for 25-30 minutes, or until the tops are golden and a toothpick inserted at the center comes out clean. Remove the muffins from the pan and tip on their sides on a cooling rack; this prevents the bottoms from getting soggy. Let cool 10 minutes before serving. They are best eaten while still hot.

Serves 12.

Cook's note: White whole-wheat flour is available in the baking aisle of most grocers. It has all the nutrition of regular whole-wheat flour, but it is made from a different variety of wheat that produces a flour with a lighter taste, texture and color.

Nutrition values per serving: 180 calories, 5 g fat (3 g saturated), 29 g carbohydrates, 2 g fiber, 4 g protein, 30 mg cholesterol, 240 mg sodium.

Sara Moulton for The Associated Press

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.