| This recipe is liked by 0 person(s). |
MUFFINS - Sweet Potato Buttermilk Muffins with Candied Ginger Topping
Nb persons: 0
Yield: 12 muffins
Preparation time:
Total time:
Source:
| Sweet Potato Buttermilk Muffins with Candied Ginger Topping Miami Herald | |
| 3/4 to 1 pound | sweet potatoes,, (2 small or 1 medium) |
| 1 1/2 cups | buttermilk |
| 1 cup | white whole-wheat flour |
| 1 cup | all-purpose flour |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | table salt |
| 1/2 teaspoon | nutmeg, preferably freshly ground |
| 1/4 teaspoon | ground allspice |
| 1/4 cup (1/2 stick) | butter, room temperature |
| 1/4 cup | granulated sugar |
| 1/4 cup | packed dark brown sugar |
| 1 large | egg |
| 2 teaspoons | vanilla extract |
| 1/2 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 1/4 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 the muffin batter with the crystallized ginger and bake on the middle rack of the oven for 25 to 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. Makes 12 muffins.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe