bake a sweet potato

...and then bake it into these sweet potato - cardamon - ginger - orange muffins

The muffins are crunchy on the top, soft and fluffy in the middle, and offer your senses a pleasant journey.

Rather than filling all 12 muffin tin wells, I distributed all the batter into 9 of the wells.  Remember to butter the top surface of he muffin tin; the batter will rise and form 'muffin tops.'

The recipe was adapted from here.

Sweet Potato - Candied Ginger - Cardamom - Orange Muffins

topping:
1 1/2 T orange zest
1/3 c. brown sugar
1/4 t. ground cardamom
1/4 t. ground cinnamon
4 T. butter
1/2 c. flour

Combine all topping ingredients in small bowl. Mix together with a fork, or your fingers.  Sit aside.

muffins:
Mix into one bowl-
1/3 c. chopped Penzey's crystallized ginger
1/4 c. melted butter
1/3 c. molasses
1/2 c. packed dark brown sugar
1 c. pureed baked sweet potato
2 eggs
1/2 c. full fat buttermilk

Into another bowl, mix the dry ingredients:
1 3/4 c. flour
2 T. ground flax
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. ground cinnamon
1/4 t. ground cardamom

Combine the dry ingredients and the wet ingredients; stir gently just until mixed.  Divide batter evenly into 9 buttered muffin wells. Sprinkle topping over each of muffins.  Press gently to adhere topping to muffin batter.

Bake at 375 degrees until lightly browned, approximately 25-30 minutes.
Cool in pan 10 minutes then remove to cooling rack.

crunchy muffin top

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