So glad that we can keep in touch this way! I decided I better post the recipe for the muffins in case anyone wants to make them. I have a friend in town with her two kids and made them and they went wild for them, then made them again this morning. Hope everyone is doing well - and thanks for the craftiness! The girls have a ton of bows and little rosettes for their hair - I've been very busy making them some new hair things!
Sweet Potato Muffins (my modifications in blue)
1 1/2 c. all-purpose flour (I use 1c. all-purpose and 1 c. wheat flour)
1 c. plus 1 T. sugar, divided (I use 1/2 c. sugar)
3 t. baking powder
3 t. grated orange peel (if I haven't had an orange, I've used a bit of OJ)
1 1/2 t. ground ginger
1 t. baking soda
1/4 t. salt
(I add ground flax seed to this as well-but I have no idea how much!)
2 eggs, lightly beaten
1 c. cold mashed sweet potatoes, prepared w/o milk or butter (I roast them and then mash them)
1/4 t. ground cinnamon
Put first 7 ingredients in a large bowl (including flax seed if you use it) and combine. Combine eggs and sweet potatoes; stir into dry ingredients just until moistened. (this is where I add some milk - I have no idea how much - but the first few times I've made them I didn't add milk. But I've noticed they are very moist if I do - so I add some until all the dry ingredients are mixed in.) Fill greased or paper-lined muffin cups. Combine cinnamon and remaining sugar; sprinkle over batter. Bake @ 400 for 18-22 min. or until toothpick comes out clean. Cool for 5 min. before removing from pans to wire racks.
There is also a recipe with this for Ginger Butter: 1/2 c. butter, softened and 2 T finely chopped crystallized ginger. Combine in a bowl and serve with warm muffins. (never made this but sounds great!)
Lori
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