sweet potato and ginger muffins

do you ever get an idea that sounds a little crazy, but you think it may just work?? Well that happened to me today as I was driving home from Bunbury. I'm not sure why I was thinking about sweet potatoes, but I was, and this idea for muffins kind of whalloped me on the head. So when I arrived home I set to work, and I have to say they were absolutely scrummy!

Sweet Potato and ginger muffins

I medium sweet potato or kumera (the orange sort)
1 3/4 c SR flour
3/4 c dark brown sugar, packed
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp grated fresh ginger
1 tsp vanilla
60g butter, melted
1 egg
1 cup buttermilk

stick the sweet potato in the oven at 180 degrees, skin on, for about an hour or so, until really tender. Allow to cool, then split open the skin and scoop out the deliciously caramel flesh. Mash roughly with a fork or the back of a spoon. Combine with the melted butter, egg, fresh ginger, vanilla and buttermilk and whisk until combined.
In a mixing bowl sift together the flour, sugar and spices and make a well in the center. Pour in the sweet potato mix and fold together with a knife or spatula. It's really important not to over-mix, you want it to just come together in a thick batter with some small lumps. If it seems too dry add a splash of normal milk to loosen the mix.
Once combined, spoon into muffin cases and bake at 180 degrees for about 20-25 mins or until a skewer comes out clean. Serve warm with butter and honey if desired.

An option is to sprinkle the tops of the muffins with a mix of finely diced crystalised ginger and raw sugar before baking for a yummy crunchy top.

These were sooo yummy that the whole batch disappeared before I could take a photo! A great way to get veg into fussy kids!