Carrot Ginger Muffins

I am sorry it has been so long since I posted a recipe! My meals have been very simple and not really blog worthy. For instance…

Curried veggie stir fry with coconut shreds

Personal pizza with mozzarella, cod, tomatoes, green onions, white onions & salt

Roll your own sushi with raw salmon, julienned veggies, nori, and spicy sauce

Chopped apples with kefir, coconut, and vanilla

Today I finally got in the baking mode and decided to bake some muffins. I have been on a ginger kick lately, partially due to my evil stomach, so I decided to make…

Carrot Ginger Muffins

My good camera is currently dead…

Recipe: Makes 8 muffins

Place all the dry ingredients in one bowl and all the wet in another. Mix each individually. Pour the wet over the dry and stir with a spatula with as few swoops as possible. Grease a baking sheet and divide the batter into 8 cups. Bake at 375 (?) for 35 minutes (?).

I had a really hard time with the oven because it tends to get hotter than it is supposed to. I recommend checking up on them every so often. Because of the carrots, they need to be cooked for a pretty long time. When the tops begin to brown, they are done.

Dry ingredients –

2 cups whole wheat pastry flour

1/2 cup brown sugar

3 tbsp crystallized ginger, finely chopped

pinch of ground ginger

big pinch of cinnamon

pinch of cardamom

dash of salt

1/4 tsp baking soda

1/4 tsp baking powder

Wet ingredients:

2 eggs

3/4 cup 2% milk

1 tbsp butter

1 medium carrot, grated

Benefits:

Ginger * Aids in digestion, soothing to the stomach, and high in antioxidants!

Carrots * a prime source of vitamin A and antioxidants

Calories		193.3
Total Fat		3.6 g
	Saturated Fat	1.1 g
	Polyunsaturated Fat	0.6 g
	Monounsaturated Fat	1.0 g
Cholesterol		55.0 mg
Sodium		50.3 mg
Potassium		75.3 mg
Total Carbohydrate		37.9 g
	Dietary Fiber	4.3 g
	Sugars	13.9 g
Protein		5.4 g

Vitamin A	24.1 %
Vitamin B-12	2.1 %
Vitamin B-6	0.9 %
Vitamin C	1.0 %
Vitamin D	4.0 %
Vitamin E	0.7 %
Calcium	4.4 %
Copper	1.3 %
Folate	1.5 %
Iron	2.1 %
Magnesium	0.9 %
Manganese	1.7 %
Niacin	0.0 %
Pantothenic Acid	1.6 %
Phosphorus	2.5 %
Riboflavin	3.7 %
Selenium	5.8 %
Thiamin	0.5 %
Zinc	0.9 %