Sweet Potato Muffins With Candied Ginger Food

SWEET POTATO MUFFINS WITH CANDIED GINGER

Sweet Potato Muffins With Candied Ginger image

Chunks of candied ginger really make these muffins especially good! If you don't have ginger on hand, replace it with chopped dates, raisins, or fresh pineapple. Serve with brie or other mild cheese, butter, or cream cheese. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

Provided by Sharon123

Categories Quick Breads

Time 40m

Yield 10-12 muffins

Number Of Ingredients 13

Ingredients

1/3 cup chopped candied ginger (or dates, raisins pineapple)
1/4 cup butter, melted (or vegetable oil)
1/3 cup unsulphured molasses
1/2 cup light brown sugar, packed
1 cup mashed cooked sweet potato (or winter squash)
2 eggs
1/2 cup buttermilk (or plain yogurt-may need to add a little water if thick)
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour (or use all purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 375*F.
Oil or spray muffin tins.
Mix the ginger and wet ingredients in a bowl until smooth. Mix the dry ingredients in another bowl.
Combine the contents of both bowls together, mixing gently until well blended.
Spoon the batter into the muffin tins and bake on the middle shelf of oven until lightly browned, about 25 minutes.
Enjoy!

Nutrition Facts : Calories 237.3, Fat 6, SaturatedFat 3.4, Cholesterol 49.9, Sodium 362.6, Carbohydrate 42.2, Fiber 2, Sugar 19.5, Protein 4.6

DELICIOUS SWEET POTATO MUFFINS

Delicious Sweet Potato Muffins image

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

CINNAMON SWEET POTATO MUFFINS

Cinnamon Sweet Potato Muffins image

This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. -Christine Johnson, Ricetown, Kentucky

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

2 cups self-rising flour
2 cups sugar
2 teaspoons ground cinnamon
1 egg
2 cups cold mashed sweet potatoes (without added butter or milk)
1 cup canola oil
GLAZE:
1 cup confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons 2% milk
1-1/2 teaspoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients; drizzle over warm muffins. Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds. Glaze.

Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 133mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

CANDIED-GINGER SWEET POTATOES

Candied-Ginger Sweet Potatoes image

I don't like sweet potatoes, so when my cousin served these last Thanksgiving, I took some just to be polite. The delectable blend of maple, apricot and ginger flavors made me go back for seconds!

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 7

Ingredients

4 pounds sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/2 cup maple syrup
1/3 cup chopped crystallized ginger
1/3 cup apricot preserves
2 tablespoons butter
1/2 teaspoon salt

Steps:

Place the sweet potatoes in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring twice., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1-2 minutes or until heated through. Pour over sweet potatoes; toss to coat. Bake 10-15 minutes longer or until tender.

Nutrition Facts : Calories 251 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 162mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 3g fiber), Protein 2g protein.

GLUTEN-FREE SWEET POTATO MUFFINS

Gluten-Free Sweet Potato Muffins image

I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. -Kallee Krong-Mccreery, Escondido, California

Provided by Taste of Home

Categories Breakfast Brunch Snacks

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

Ingredients

2-1/4 cups gluten-free all-purpose baking flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
3 large eggs, room temperature
1 cup mashed sweet potatoes
2/3 cup honey
2 tablespoons coconut oil, melted
1 tablespoon olive oil
1 teaspoon vanilla extract
3 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

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Sweet Potato Muffins With Candied Ginger Food

SWEET POTATO MUFFINS WITH CANDIED GINGER

Chunks of candied ginger really make these muffins especially good! If you don't have ginger on hand, replace it with chopped dates, raisins, or fresh pineapple. Serve with brie or other mild cheese, butter, or cream cheese. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

DELICIOUS SWEET POTATO MUFFINS

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

CINNAMON SWEET POTATO MUFFINS

This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. -Christine Johnson, Ricetown, Kentucky

CANDIED-GINGER SWEET POTATOES

I don't like sweet potatoes, so when my cousin served these last Thanksgiving, I took some just to be polite. The delectable blend of maple, apricot and ginger flavors made me go back for seconds!

GLUTEN-FREE SWEET POTATO MUFFINS

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