CARROT GINGER MUFFINS
These carrot ginger muffins have the same flavors of carrot cake, including cinnamon, golden raisins, and pecans. Now you can have your cake every day without too much guilt!
Provided by Karen Kerr
Categories Muffins
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Line a 12 cup muffin pan with paper liners and spray the insides of the liners lightly with spray oil.
- Toast the pecans on a sheet pan in the oven for about 5 to 10 minutes, until fragrant. Set aside to cool.
- In a medium bowl, whisk together the buttermilk, brown sugar, vegetable oil, grated ginger, vinegar, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, cinnamon, ground ginger, baking soda, and salt.
- Pour the liquid ingredients into the dry ingredients and mix with a rubber spatula until just combined.
- Fold in the carrots, raisins, and pecans.
- Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan on a wire rack for ten minutes, and then remove the muffins from the pan to continue to cool on the wire rack.
- Store the muffins in an airtight container.
Nutrition Facts :
APPLE, CARROT, AND GINGER MUFFINS
A good-for-you carrot and apple muffin that provides a hefty hit of ginger.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g
DOUBLE GINGER CARROT MUFFINS {BIG ONES]
Yet another carrot muffin/cake recipe but quite a healthy one and really easy to do and very yummy.- this is a Julie le Clerc recipe from a NZ magazine.
Provided by katew
Categories Quick Breads
Time 1h
Yield 10-12 muffins
Number Of Ingredients 13
Steps:
- Heat oven 160°C.
- Grease muffin tins.
- Combine sugar, oil, ginger and vanilla.
- Whisk then add eggs, beat till creamy.
- Stir in pineapple and carrot.
- Add sifted flour,salt, baking soda, ginger and cinnamon.
- Add coconut - mix all together.
- Spoon into greased muffin tins.
- Bake 30 - 40 minutes.
- When cool they can be frosted with cream chees frosting if desired.
Nutrition Facts : Calories 404.6, Fat 19.5, SaturatedFat 3.7, Cholesterol 63.5, Sodium 125.4, Carbohydrate 52.8, Fiber 2.3, Sugar 26.5, Protein 5.6
GINGER CARROT MUFFINS
My wife gets morning sickness worse than I have ever heard of. Ginger is supposed to help with the nausea. Here is "What to eat when you are expecting"
Provided by Abba Gimel
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F Line muffin tin with 12 paper liners.
- In a mixing bowl combine the dry ingredients; flour, oat bran, flax seed, ground ginger, cinnamon, cloves, baking powder & baking soda. Stir to mix.
- In a second mixing bowl combine the wet ingredients; eggs, oil, grape juice, grated ginger, & vanilla. Whisk to mix.
- Add the wet mixture to the dry mixture and stir gently just until the batter is smooth. Gently fold in the carrots, raisins & walnuts.
- Spoon the batter evenly into muffin tins.
- Bake until a toothpick inserted into the center comes out clean. (about 20 minutes).
- Transfer to wire rack to cool. Can be stored in airtight container up to 3 days or individually wrapped and frozen in plastic wrap up to 3 months.
Nutrition Facts : Calories 226.1, Fat 10.2, SaturatedFat 1.1, Cholesterol 35.2, Sodium 189.9, Carbohydrate 32.4, Fiber 3.4, Sugar 19.5, Protein 4.6
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