1/2 cup chopped candied ginger (I use 1/4c.)
1/4 cup butter, melted, or vegetable oil (I use oil)
1/3 cup unsulfured black strap molasses
1/2 cup packed brown sugar (I often use 1/4c. organic sugar and it works great)
1 cup mashed sweet potato
1/2 cup buttermilk (I substitute plain yogurt here)
1 3/4 cups flour (I use whole spelt flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Preheat the oven to 375˚. Oil or spray muffin tins. Mix the ginger and wet ingredients in a bowl until smooth; mix the dry ingredients in a second bowl. Combine the two, mixing gently until well blended. Spoon the batter into the muffin tins and bake on the middle rack until lightly browned, about 15-20 minutes.
Makes 12 muffins.
From Vegetarian Cooking for Everyone by Deborah Madison, with a few tweaks by yours truly.This is the favorite muffin in our home. These little morsels are moist, sweet, loaded with goodness and spiked with spicy . The girls simply adore them!
sweet and spicy