Warm Yam Muffins with Ginger Butter

sweet potato muffinThese muffins are delicious with or without the ginger butter. Very simple to make. Very low in fat and calories compared to most muffins. Freeze well. I make extra and use leftovers from meals when baked yams were the side.

 

 

 

Yam Muffins with Ginger Butter

  • 1 1/2 cup flour
  • 1 cup sugar
  • 3 t. baking powder
  • 3 t. citrus zest
  • 1 1/2 t. ginger
  • 1 t. baking soda
  • 1/4 t. salt
  • 2 eggs
  • 1/4 t. cinnamon
  • 1 cup mashed yam or sweet potato

Directions: Preheat oven to 400 degrees. Mix all of the ingredients in a large bowl. Pour into lined or greased muffin pan. Bake for 18-22 minutes.

Ginger Butter: Blend 1/4 cup butter and 2 T. finely chopped crystallized ginger. Spread over warm muffins.

 

Advertisements

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Yam & Sweet Potato and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s