Carrot Ginger Muffins Recipe

December 12, 2010

Carrot Ginger Muffins

Nutritional Info with sugar

Fat: 2.6g

• Carbohydrates: 18.5g
• Calories: 101.2
• Protein: 2.0g

NOTE:* Try the modified recipe to cut the Gluten and Sugar J

Ingredients

1 cup whole wheat flour (try BOB’s Red Mill’s Gluten Free)
1-1/2 tsp baking powder (try try BOB’s Red Mill’s Gluten Free)
1 egg, beaten
1/3 cup brown sugar (try Splenda Brown Sugar)
1/3 cup white sugar (try Splenda)
2 tbsp butter
1 large carrot, finely shredded
1/4 cup skim milk
1 tsp fresh ginger, minced or shredded
1/8 tsp cinnamon
1/8 tsp dry powdered ginger
1/8 tsp allspice (or mixed ground spice)
1/8 tbsp vanilla
Optional: 1/2 cup raisins or nuts (not included in Nutritional Information)

Directions

Preheat oven to 350*F (180*C).
Cut butter into small cubes and let soften.
In a large bowl, combine flour and baking powder with the butter, using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour.
Add sugars, ginger, carrot, milk, beaten egg, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula.
Add raisins or nuts if using them.
Bake for 25 minutes and let cool.

Number of Servings: 12