Sweet Potato Muffins With Candied Ginger

• 1/3 cup chopped candied ginger (or dates, raisins pineapple)
• 1/4 cup butter, melted (or vegetable oil)
• 1/3 cup unsulphured molasses
• 1/2 cup light brown sugar, packed
• 1 cup mashed cooked sweet potato (or winter squash)
• 2 eggs
• 1/2 cup buttermilk (or plain yogurt-may need to add a little water if thick)
• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour (or use all purpose flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

1. Preheat the oven to 375*F.
2. Oil or spray muffin tins.
3. Mix the ginger and wet ingredients in a bowl until smooth. Mix the dry ingredients in another bowl.
4. Combine the contents of both bowls together, mixing gently until well blended.
5. Spoon the batter into the muffin tins and bake on the middle shelf of oven until lightly browned, about 25 minutes.
6. Enjoy!

candied ginger, butter, molasses, light brown sugar, potato, eggs, buttermilk, flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon

Taken from www.food.com/recipe/sweet-potato-muffins-with-candied-ginger-449902 (may not work)