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Sweet Potato & Ginger Muffins

August 14, 2015

gingermuffin

I have posted a few ginger cake recipes in the past but I think that this one is by far my favourite!

Based on sweet potato, you could easily substitute this for pumpkin or even white yam if you so desired.

Similar to this recipe, I use banana flour which is on my ‘love list’ at the moment. It is so much more versatile than coconut flour and has the advantage of not requiring so many eggs. If you haven’t tried using it yet, I implore you to – you will be delighted with the result! You can get from good health food shops or direct from the producer online.

Ginger is renowned for its medicinal and anti-inflammatory properties. It is most frequently used to aid digestion and can relieve nausea and flatulence FARTING! As I have been recovering from a recent bout of bronchitis recently, requiring various medications, ginger has been my tummy calmative and predominant craving of choice!

I have been steeping fresh ginger in camomile tea to make a ginger tisane, and diffusing ginger essential oil to work as a decongestant and energiser.

Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavour of fresh and dried ginger are somewhat different. I find the dried version somewhat woody and it loses its flavour over time, so buy it in small amounts. I like to mix fresh and dried in my baking; and pair it with cinnamon, which gives it more depth.

Fresh ginger is easy to grow and has pretty flowers, which are also edible. The young leaves can also be shredded finely and used in cooking. Young ginger has a much milder ‘gentler’ taste and is less woody. Older ginger – the ginger used for drying – has a more pungent and peppery flavour and is very fibrous.

Do I peel my ginger? Not usually, just make sure you wash it well first. I try to buy fresh ginger when it is young and the skin is thinner and more tender. If I see good fresh young ginger at the market I tend to buy up big and then freeze it after chopping it into knobs. The fresh ginger found at the supermarket is usually months old and tough and withered. Freezing it also helps break down the fibres in it which is useful in baking.

Here’s an unusual fact: ginger contains an enzyme which naturally ferments. Ginger beer can easily be made with just ginger, sugar and water. Find a simple recipe here. I always add ginger to my water kefir to give it more fizz.

What’s a knob, you ask? In my opinion, a knob of ginger is a piece about the same size as the 2 joints of your thumb. You can vary this according to the freshness of your ginger and how much you love it.

I think these muffins are fabulous on their own, they don’t need a frosting or icing or butter. Have one with a cup of tea and enjoy!

 

1 knob fresh ginger

160g roasted sweet potato

90g rapadura sugar

120g butter or ghee

2 eggs

Pinch salt

2 tabs dried ginger powder

1 teas cinnamon (optional)

55g banana flour

30g tapioca flour

1 teas baking powder

1 teas apple cider vinegar

Grind the fresh ginger on SP 8 for a few seconds, then add the sweet potato, butter and sugar. Blend together for 10 seconds on SP 8.

Add the eggs, salt, cinnamon & ginger powder and blend for 10 seconds on SP 6.

Add the banana flour, tapioca flour and baking powder and mix on SP 6 for 20 seconds or until well combined. Add the apple cider vinegar last and mix through. Pour into lined muffin tins and bake for 20 – 25 at 170°C. I made 9 small muffins with this batch.

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2 Comments leave one →
  1. Anne permalink
    August 27, 2015 8:35 am

    Hi Sarah! I was wondering why this recipe has apple cider vinegar? Is that to help activate the baking powder somehow? Thanks so much 🙂

    • August 28, 2015 6:49 am

      Hi Anne
      Yes, you are right. A little bit of acid always helps give a bit of lift and improves the texture! You could use lemon juice if you prefer.

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