Tuesday, June 29, 2010

Ginger Carrot Muffins

Ginger Carrot Muffins

These moist and delicious muffins have a spicy, floral ginger bite and just a hint of sweetness. The carrots and raisins that are stirred into the batter before baking add a bit of texture and a nice fruity flavor.

This recipe is adapted from the ginger-carrot muffin recipe posted over at myrecipes:

Ginger Carrot Muffins

2 c (280 g) all-purpose flour
2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 eggs (room temperature)
3/4 c sugar
1/2 c yogurt (room temperature)
1/4 c canola oil
1/4 c milk (room temperature)
1 tsp vanilla extract
1 tbsp finely grated fresh ginger
3 c grated carrot
1/2 c raisins
1/4 c ground almonds (optional)

1. Preheat your oven to 350°.

2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

3. In a medium bowl, whisk together the eggs and sugar until they are well combined. Add the yogurt, canola oil, milk, vanilla extract, and ginger and whisk until everything is smooth.

4. Add the egg mixture to the flour mixture and gently stir until the two just barely come together. Gently stir in the carrots, raisins, and ground almonds.

5. Grease a muffin pan and fill each cup 3/4ths full with the muffin batter. Bake the muffins for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in their pan for 10 minutes before turning them out on a wire rack to cool completely.
Notes:
  • These muffins freeze well.

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