Title: Carrot-ginger breakfast muffins
 Categories: Bread, Biscuits &
      Yield: 12 Servings
 
           Safflower oil; to coat
           -muffin tin
      2 c  Whole-wheat pastry flour
      1 tb Baking powder
      1 ts Baking soda
    1/2 ts Herbal salt substitute
    1/2 ts Nutmeg
    1/2 ts Cinnamon
      2 ts Grated gingerroot
    1/2 c  Nonfat yogurt or buttermilk
    1/4 c  Safflower oil
    1/4 c  Maple syrup
    1/4 c  Light honey
      3    Eggs
      2 c  Grated carrot
 
  1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.
  
  2. In a large bowl combine flour, baking powder, baking soda, salt
  substitute, nutmeg, and cinnamon.
  
  3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup
  safflower oil, maple syrup, honey, and eggs.
  
  4. Stir together contents of both bowls, then stir in carrots. Spoon
  into muffin tins, filling about three quarters full, and bake for 15
  to 18 minutes. Remove from pan; let cool.
  
  Makes 1 dozen muffins.
  
  NOTES : Once considered dessert, carrot cake now takes on many
  different roles in a meal. Here is a new twist: Add freshly grated
  gingerroot to the batter, bake it in muffin tins, and serve the sweet
  muffins for breakfast or as a snack. Warm them in the toaster oven or
  microwave and serve with Cream Cheese and Garlic Dip (recipe included
  in this cookbook).
  
  Recipe