Autumn Sweet Potato (or Pumpkin) Muffins Recipe #93910
These are delicious muffins with a unique ingredient... crystallized ginger! They're perfect on a crisp Autumn morning, or anytime for that matter. They're also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com.
by Kree
40 min | 20 min prep
12 muffins
- 1 3/4 cups all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3/4 cup mashed baked sweet potato, cooled or canned pumpkin
- 1/2 cup room temperature soymilk or rice milk or milk
- 4 egg whites or 2 eggs, at room temperature,lightly beaten
- 3 tablespoons canola oil
- 1 1/2 teaspoons vanilla
- 1/4-1/3 cup finely chopped crystallized ginger
- Preheat oven to 375°F.
- Lightly coat 12 muffin cups with nonstick cooking spray.
- In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
- In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
- Make a well in center of dry ingredients; add milk mixture and stir just to combine.
- Stir in crystallized ginger.
- Spoon batter into prepared muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
- Remove muffin pan to wire rack.
- Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
- Serve warm or cool completely and store in an airtight container at room temperature.
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5 stars