Carrot-Ginger Breakfast Muffins
Yield
1 dozen muffinsPrep
20 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
safflower oil
to coat muffin tin |
*
|
| 2 | cups |
whole-wheat pastry flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
herbal salt substitute
|
* |
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| 2 | teaspoons |
ginger root
grated |
|
| ½ | cup |
yogurt
nonfat, or buttermilk |
|
| ¼ | cup |
safflower oil
|
|
| ¼ | cup |
maple syrup
|
|
| ¼ | cup |
honey
light |
|
| 3 | large |
eggs
|
|
| 2 | cups |
carrots
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
safflower oil
to coat muffin tin |
*
|
| 473 | ml |
whole-wheat pastry flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
herbal salt substitute
|
* |
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 1E+1 | ml |
ginger root
grated |
|
| 118 | ml |
yogurt
nonfat, or buttermilk |
|
| 59 | ml |
safflower oil
|
|
| 59 | ml |
maple syrup
|
|
| 59 | ml |
honey
light |
|
| 3 | large |
eggs
|
|
| 473 | ml |
carrots
grated |
|
Directions
Preheat oven to 400℉ (200℃).
Lightly oil a 12-hole muffin tin.
In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon.
In a separate bowl combine gingerroot, yogurt, the ¼ cup safflower oil, maple syrup, honey, and eggs.
Stir together contents of both bowls, then stir in carrots.
Spoon into muffin tins, filling about three quarters full Bake for 15 to 18 minutes. Remove from pan; let cool.
