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Ginger Sweet Potato Muffins

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Ginger Sweet Potato Muffins
2008-07-25 Side Dish
5 89

Crystallized ginger, coconut milk, sweet potatoes and pumpkin pie spices make these muffins a perfect Thanksgiving side dish.

  • Servings: 12


½ cup Salted Butter
¾ cup Brown Sugar, firmly packed
2 Large Eggs
¾ cup Mashed Sweet Potatoes
1 tsp Freshly Grated Ginger Root
1⅓ cups All Purpose Flour
¼ tsp Baking Soda
1 tsp Baking Powder
½ tsp Ground Cinnamon
½ tsp Ground Nutmeg
½ tsp Ground Allspice
½ cup Coconut Milk
½ cup Minced Crystallized Ginger


Preheat oven to 350 degrees and spray 12 muffin tins with nonstick spray. Place butter and sugar in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Add eggs and continue to beat until mixture is very fluffy. Add mashed sweet potatoes and grated ginger root and beat at medium until blended.

Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together. Fold in half of flour mixture. Stir in coconut milk. Fold in remaining flour mixture and crystallized ginger. The batter should be smooth, but be careful to not over mix. Fill prepared tins halfway with batter. Bake until muffins are golden brown and a toothpick inserted into center of a muffin comes out clean, about 25 minutes. Transfer muffin tins to a wire rack and cool for 10 minutes before removing muffins.

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