Ingredients
1-1/2 cups all-purpose flour1 cup plus 1 tablespoon sugar, divided3 teaspoons grated orange zest1-1/2 teaspoons baking powder1 teaspoon ground ginger1/4 teaspoon salt1/4 teaspoon baking soda2 large eggs, lightly beaten1 cup cold mashed sweet potatoes (prepared without milk and butter)1/4 teaspoon ground cinnamonGINGER BUTTER:1/2 cup butter, softened2 tablespoons finely chopped crystallized ginger
Preparation
In a large bowl, combine the flour, 1 cup sugar, orange zest, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter.
Bake at 400° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.
