Sweet Potato and Ginger Muffins

By Meow

Healthy, low fat muffins with sweet potato and a light taste of ginger. You will be surprised with the result!

Ingredients

• 1 1/2 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1/2 cup brown sugar
• 1/2 tsp salt
• 2 eggs
• 1/2 cup mashed sweet potato
• 3 tbsp olive oil
• 1 1/2 tsp vanilla
• 3/4 cup milk
• 1/4 cup crystallized ginger (I used ginger pieces from chinese ginger tea)
• 1/4 cup chopped almonds/pecans (I used nut & oat cereal)

Details

Servings 12
Adapted from cat-live2eat.blogspot.com

Preparation

Step 1

1) Steam sweet potato with skin in a pot with 1/4 cup water. When potatos are soft, remove skin, mash and cool to room temperature.

2) Mix eggs, olive oil, mash sweet potato, crystallized ginger and milk in one bowl with an electric mixer. (This is the wet mixture)

3) In a separate bowl, mix flour, brown sugar, cinnamon, ground ginger, baking soda, baking powder, salt and chopped almonds/pecan. I replaced with nut & oat cereal which was what I had and the idea is to give the muffins a bit more crunch. (This is the dry mixture)

4) Mix dry mixture into wet mixture with a spatula. It's fine to see lumps of flour when folding, but do not overmix.

5) Pour mixture into greased muffin pan and place in a 190C preheated oven for 20 minutes.