Sweet Potato Muffins with Orange & Fresh Ginger

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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

Colonial Pines Inn Bed and Breakfast

In -town on Hickory Street, Highlands North Carolina (828) 526-2060 10am – 10pm