My sister made gingery sweet potato muffins, from the cookbook Mediterranean Paleo Cooking, while we were in Florida. They were delicious. Bracken and I loved them, and he asked if we could please make muffins at home just like Aunt Sam’s. Instead of the optional frosting (we didn’t have any coconut butter on hand), she made a spread for them with ghee, honey, and cinnamon. Yum! I thought it made the muffins amazing with that addition.

My sister got me that cookbook for Christmas and there are so many mouthwatering pictures in it, flipping through the pages makes me hungry. I can’t wait to look through it more and try more of the recipes. Even though I’ve been completely occupied with getting ready for our show and didn’t really have time to do any baking, I baked two batches of the gingery sweet potato muffins anyway. (Why make only 12 muffins when you might as well make more use of your time and make 24?) I figured we would need snacks for the long car ride, so it was well worth my time, right?

The combination of sweet potato and ginger is divine in my opinion, and the smell of those muffins baking in the oven was so unbelievably good. I mixed up some ghee and honey to spread on top, but Bracken insisted I include cinnamon. How could I forget? I’m not sure my (plain ol’ ma’s) muffins lived up to his aunt’s muffins because she’s a pretty cool aunt and everything she does is awesome in his opinion, but we’ve been enjoying them. And we’ve got plenty to bring with us on the road, and to have for snacks throughout the show, so that makes me happy!

…And with that, we’re hitting the road today! If this space is quiet, you’ll know where we’ll be. I’m looking forward to sharing our adventures with you when we get back.