Carrot-ginger breakfast muffins
Breakfast Muffins Bread Biscuits
Last updated 6/12/2012 1:12:30 AM. Recipe ID 40498. Report a problem with this recipe.
Title: Carrot-ginger breakfast muffins
Categories: Bread, Biscuits &
Yield: 12 Servings
Safflower oil; to coat
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
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).
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