Something about being stuck inside when you know it’s going down to single digits outside and there might be snow in the morning makes me think of ginger, cinnamon, & orange. Sounds like a comforting herbal tea, but if you add leftover sweet potato, my favorite baking flour (buckwheat), and buttermilk, you’ve got a healthy, not-too-sweet breakfast muffin idea. This recipe makes 8 standard muffins.
So here goes…
- 1/2 cup cooked, mashed sweet potato
- 1/4 cup dark brown sugar
- 1/4 cup oil
- 1/2 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1 tsp orange extract
- 1 tsp grated orange peel
- 1 tsp fresh grated ginger
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp cinnamon
- 1/8 cup flaxseed meal (optional)
- 1/2 cup choped walnuts (or pecans)
- 1 cup buckwheat flour
- 1/8 cup finely ground walnuts (or pecans) for topping
- 1/8 cup turbinado sugar for topping
Preheat oven to 375 and line muffin tin with 8 liners (I like the brown ones for this recipe). In large mixer, add first 15 ingredients and beat well. Add buckwheat and mix until just combined. Use 1/4 cup ice cream scoop to fill each muffin cup. Dust tops with ground nuts and turbinado sugar. Bake for 20 minutes.
Serve warm with honey and a cup of tea. Wrap up in a blanket and feel the glow!!
Stay warm and call us NOW for the best choice of rooms this Season!
A recipe from Donna Alley, Innkeeper Since 1984
In -town on Hickory Street, Highlands North Carolina (828) 526-2060 10am – 10pm