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Ginger Sweet Potato Muffins


1-3/4 cups all-purpose flour

3/4 cup firmly packed light brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3/4 cup mashed baked sweet potato, cooled

1/2 cup fat-free milk, at room temperature

2 large eggs, at room temperature, lightly beaten

3 Tablespoons canola oil

1-1/2 teaspoons vanilla extract

1/4 cup to 1/3 cup finely chopped crystallised ginger


Preheat oven to 375 degrees F. Lightly coat twelve 2-5/8 by 1-1/8-inch muffin cups with nonstick vegetable cooking spray.

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.

In another bowl, stir together sweet potato, milk, eggs, oil, and vanilla, until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in crystallised ginger.

Spoon batter into prepared muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean. Remove muffin pans to wire rack. Cool for five minutes before removing muffins from cups; finish cooling on rack.

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