After the week of terrible eating that came with Hurricane/Frankenstorm Sandy (I ate Halloween candy for dinner on more than one occasion), some healthy muffins are in order. And these are just what the doctor ordered. Sweet potatoes are nutrient-rich as it is, but baked into a muffin, they’re a great way to start your day off right. And if you eat these for breakfast, you might even be able to get away with eating chocolate for dinner. No you won’t, but you might fool yourself into thinking so.
Fresh Ginger Sweet Potato Muffins (23 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (38 minis)
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup brown sugar
- 2 eggs
- 1/4 cup unsalted butter, softened
- 3 tbsp vegetable oil
- 1/2 cup milk
- 2 tbsp finely grated fresh ginger
- 1 tbsp finely grated orange zest
- 1 cup pureed cooked sweet potatoes, at room temperature (about 1-2 medium sweet potatoes)
- Preheat oven to 400F.
- To cook the sweet potato: Wash sweet potato and pierce it a few times with a knife or fork. Place in microwave and heat on high anywhere between 5 to 8 minutes, or until it’s soft to the touch. Puree in food processor or mash with a fork.
- To make the muffins: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a medium bowl, whisk together sugar, eggs, oil, milk, ginger, and orange zest until blended. Stir in sweet potatoes until well blended.
- Add the egg mixture to the dry mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 18 minutes or until tops are just turning golden. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool. Store in airtight container.
These muffins are made from an incredibly dense batter, but they’re actually so pillow soft I actually gasped. The original recipe didn’t include milk, but the egg/sweet potato mixture was so thick that it was impossible to incorporate it with the flour without any liquid, so I added half a cup and that did the trick. I also upped the ginger by adding some powdered ginger – feel free to omit it if you’re not a fan (but then why would you make these muffins anyway?).
I’m ashamed to say that I used to be one of those people who viewed zest as optional. I omitted it on such a regular basis that I may have developed a mental block where I couldn’t even process the word “zest”. But, thankfully, I discovered how crucial it is a couple years ago. Orange zest is my favorite, even more so than lemon or lime. It smells incredible and adds such a beautiful brightness to baked goods. Don’t even think about leaving it out of this recipe. If I didn’t know it was orange zest, I wouldn’t be able to guess – it gives these muffins a fresh, vibrant pop.
Sweet potatoes by themselves are pretty starchy and heavy, but these muffins are anything but. They’re insanely light and puffy and will have you rethinking what this humble root vegetable is capable of. If you’re like me, you’ll probably buy more than you need for Thanksgiving, so use the excess to make these muffins – they’ll be perfect for the morning after the big feast.