1 1/2 c. all-purpose flour
1 c. plus 1 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 lg. eggs
1 (16 oz.) can sweet potatoes, drained and mashed
1/4 c. vegetable oil
1 tbsp. grated orange peel
1/4 tsp. ground cinnamon

Heat oven to 400 degrees. Grease twelve 2 1/2 inch muffin cups. Stir flour, 1 cup sugar, ginger, baking powder, baking soda and salt in large bowl to mix well.

Bet eggs, sweet potatoes, oil and grated orange peel in second bowl, using wire whisk or fork; when thoroughly blended, stir into flour mixture just until mixed. Spoon batter into prepared muffin pan cups.

Stir 1 tablespoon sugar and cinnamon in small bowl; sprinkle over batter in each cup. Bake 18 to 20 minutes until wooden pick inserted in center of muffin comes out clean. Cool muffins in pan on wire rack 10 minutes; remove from pan to rack to cool completely. Serve with Ginger Butter. Makes 12 muffins.

GINGER BUTTER:

Stir 1/2 cup butter, softened, and 2 tablespoons finely chopped crystallized ginger in small bowl to blend well. Pack into decorative small crock or bowl; refrigerate at least 30 minutes until firm. Makes 1/2 cup.