Ahead of time, bake a sweet potato and let it cool. Remove skin and any blemishes, and mash with a fork.
Muffins can be made with half whole-grain and half all-purpose white flour. This is optional.
Put paper liners in a muffin tin or grease well. Preheat oven to 400.
Mix in a large bowl
1 and 3/4 cups flour (white and whole grain)
1 teaspoon salt
2 teaspoons double-acting baking powder
1/2 teaspoon ground cinnamon
½ teaspoon ginger
The next step involves mixing the liquid ingredients with the sweet potato mash (½ cup). You can do this in a large bowl and a lot of vigorous beating or a blender.
1 egg
4 tablespoons molasses or honey
¾ cup milk
2-3 tablespoons melted butter
½ cup cooked sweet potato mash
¼ cup sugar
Make well in dry ingredients and pour liquid ingredients into well. Start slowly, then mix until most lumps disappear. Do not over-mix. The mix will be stiff.
Fill muffin tins 2/3 full. Bake for 20-25 minutes. Allow cooling in the tin for 5-10 minutes before removing to prevent crumbling.
Makes 12-14 muffins based on the size of the sweet potatoes
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