Sweet Potato Muffins
2 1/2 cups whole-wheat flour
3/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Wet Ingredients:
1/2 cup (one stick) butter, melted
1 cup mashed roasted sweet potato
1 egg
3/4 cup buttermilk
Mix the dry ingredients together in a large bowl. Mix the wet ingredients together in a separate bowl, then gently blend into the dry ingredients. If your sweet potato is especially dry, add a little more buttermilk. The dough will be fairly thick.
Fill 19 muffin tins about 2/3 full. Bake at 350° for 15 minutes, or until they pass the toothpick test.
Note: We must have extra-powerful cloves, because that was the predominant spice on the day I baked these. After chilling in the refrigerator overnight and reheating, the muffins had a more balanced flavor. Another time, I might leave out the cloves and/or add more ginger.