Ginger Sweet Potato Muffins

Ingredients

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 crystallized ginger

Directions

Preheat oven to 375 degrees F. Lightly coat twelve 2-5/8 by 1-1/8-inch (about 3-ounce) 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 crystallized 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 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm, or cool completely and store in an airtight container at room temperature. Optional: Serve with Candied Ginger Butter.
Nutrition information per muffin: 168 calories, 28 grams carbohydrate, 3 grams protein, 4 grams fat, 35 milligrams cholesterol, 173 milligrams sodium.
Yield: about 12 muffins