Ginger–Sweet Potato Mini-muffins

The body-warming properties of ginger make it a favourite winter spice in consumables such as cookies, gingerbread with lemon sauce, and teas. The wonderful ginger muffin recipe that follows is perfect winter breakfast fare—although it has also been a hit at Newboro House throughout the seasons every year since we opened.

Our recipe was adapted from Deborah Madison’s wonderful 1997 book, Vegetarian Cooking for Everyone. Besides adjusting the batter to make just 12 or 24 mini-muffins for a B&B breakfast, I also increased the quantity of chopped ginger, adjusted the spice balance, and switched to 50% whole-grain flour. And because the quantity of flour in the recipe is naturally low to begin with, I’ve found that this recipe is ideal for guests who must follow a celiac diet. Most people with celiac disease can eat sweet potato, and so the only other adjustment required is to substitute an equal measure of celiac baking mix for the flour. The taste and texture are so close to those of the unadjusted recipe that other guests at the table never notice that they’re eating a “special diet” item.

And so, whether you’re eating the regular or adjusted version, enjoy!

Ingredients [24 (12) mini-muffins]:

2/3 cup (1/3 cup) whole-wheat pastry flour
2/3 cup (1/3 cup) unbleached all-purpose flour
1/2 tbsp. (3/4 tsp.) baking powder
1/4 tsp. (1/8 tsp.) sea salt
1/2 tsp. (1/4 tsp.) cinnamon
1/4 tsp. (1/8 tsp.) nutmeg
1/2 cup (1/4 cup) drained and finely chopped ginger
            in syrup (that is, glacée-style ginger)
1/4 cup (2 tbsp.) melted butter
1/4 cup (2 tbsp.) fancy molasses
1/3 (2-1/2 tbsp.) cup packed brown sugar
2 (1) eggs, lightly beaten
2/3 cup (1/3 cup) cooked and sieved sweet potato
1/4 cup (2 tbsp.) buttermilk
 

Method:

Preheat the oven to 375°F. Lightly coat the wells of two or one 12-well mini-muffin pans with non-stick cooking spray, or line with baking cups.

Measure the flours, baking power, salt, and spices into a small bowl, and whisk to combine thoroughly. Set aside.

Measure all the remaining ingredients into a medium bowl, and stir until thoroughly combined. Add the dry ingredients, and mix gently just until the dry ingredients are thoroughly moistened. Divide the batter evenly into the wells of the mini-muffin pans or pan.

Bake in the pre-heated oven about 17 minutes, or until the muffins rise and a tester inserted into one of the muffins comes out clean. Serve fresh and hot from the oven.