December 5, 2012

Ginger adds zing to sweet, moist muffins

By SARA MOULTON The Associated Press

(Continued from page 1)

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Sweet potato buttermilk muffins with candied ginger call for true sweet potatoes – not yams.

The Associated Press

Meanwhile, in a medium bowl stir together both flours, the baking powder, baking soda, salt, nutmeg and allspice.

In another medium bowl, combine the butter and both sugars. Use an electric mixer to beat until the mixture is light and fluffy, about 3 minutes. Using a spatula, scrape down the sides of the bowl. Add the egg and vanilla, then mix on medium speed for about 1 minute, until thoroughly combined. Scrape down the sides of the bowl.

Add half the flour mixture and beat the batter on low speed just until the mixture is partly mixed. Add half the buttermilk-sweet potato mixture and mix until combined. Add the remaining dry ingredients and mix until just combined, then mix in the remaining buttermilk mixture.

Divide the batter among the prepared muffin cups. Top it with the crystallized ginger and bake on the middle rack of the oven for 25 to 30 minutes, or until the tops are golden and a toothpick inserted at the center comes out clean. Remove the muffins from the pan and tip on their sides on a cooling rack; this prevents the bottoms from getting soggy. Let cool 10 minutes before serving. They are best eaten while still hot.

Per serving: 180 calories; 45 calories from fat (25 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 30 mg cholesterol; 29 g carbohydrate; 2 g fiber; 11 g sugar; 4 g protein; 240 mg sodium.

 

Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television's "Sara's Weeknight Meals" and has written three cookbooks, including "Sara Moulton's Everyday Family Dinners."

 

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