1 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 cup sugar
2 tbs packed light brown sugar
1 egg, beaten
3/4 cup mashed sweet potato (one small)
3 tbs melted butter
1/4 cup milk
2 tbs finely chopped crystallized ginger
2 tbs chopped pecans
Grease 9 muffin tins of a 12 cup tin. Preheat oven to 375 degrees.
In large bowl, combine dry ingredients, stir well.
In another bowl, blend egg, sweet potato, butter, and milk. Blend well.
Stir dry ingredients into wet, mixing gently. Stir in ginger and pecans.
Spoon batter into muffin cups. Fill the 3 empty cups half full with water.
Bake muffins 18 minutes or until golden.
Cool muffins in tin on rack 5 minutes. Remove, and cool completely.