SWEET POTATO MUFFINS WITH CANDIED GINGER

1/3 cup chopped candied ginger or chopped pineapple, dates or raisins
1/4 cup butter, melted or vegetable oil
1/3 cup unsulfured molasses
1/2 cup packed light brown sugar
1 cup mashed cooked sweet potato or winter squash
2 eggs
1/2 cup buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Preheat the oven to 375 degrees F. Oil or spray muffin tins.

Mix the ginger and wet ingredients in a bowl until smooth, mix the dry ingredients in a second bowl. Combine the two, mixing gently until well blended. Spoon the batter into the muffin tins.

Bake on the middle shelf until lightly browned, 25 minutes.

Serve with Brie or other mild cheese, butter or cream cheese.

Makes 10 to 12 muffins.
Source: Vegetarian Cooking for Everyone