This week’s recipe is one of my favorite varieties of muffins, Carrot Ginger. These little gems are great in the morning or as a snack, and on cold winter mornings they pair well with a hot cup of coffee or tea. I like to reach for one after a mid-day run. You can double this recipe, or make two batches, and put some in the freezer for the future.
Carrot Ginger Muffins
The recipe lists raisins and walnuts as optional. For a vegan muffin you can sub soy milk for the milk, and 1 tablespoon flaxseed meal + 3 tablespoons water for the egg.
2 cups All-Purpose Flour (Can use whole wheat or ½ ww and ½ AP)
1½ teaspoons Baking Soda
½ teaspoon Salt
½ teaspoon cinnamon
2 teaspoons ground ginger (2 Tablespoons fresh ginger)
¾ cup Sugar (can reduce to ½)
1 cup Milk
1 large Egg
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 Cup Grated Carrot
½ Cup Raisins (optional)
½ Cup Walnuts (optional)
Pre-heat oven to 350°
In large mixing bowl combine dry ingredients including flour, baking soda, salt, cinnamon and ginger (if using fresh ginger add to wet ingredients). In a separate bowl combine egg and sugar until smooth, then add oil and vanilla.
Add wet ingredients to dry ingredients and combine until just incorporated. Be careful not to over-mix your batter as this will make your muffins dense and dry.
Now mix in your grated carrot, raisins (if using) and walnuts (if using).
Portion out into non-stick muffin pan or line your pan with muffin/ cupcake papers (lightly spray muffin papers with cooking spray. Fill each muffin cup 2/3 full.
Bake 15-18 minutes or until lightly browned on top.
Test with a tooth-pick to ensure the muffins are completely done. Remove muffins from pan and let cool on a wire rack, or turn them on their side on a plate.
Makes about 10 muffins
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