Saturday, July 16, 2011

Gingerbread Carrot Muffins

Guest post by Mal:

This recipe comes from What to Expect When You're Expecting. This is not an announcement - I just had the carrots and ginger on hand to use up. The muffins were moist and hearty with lots of flavor. Not cakelike at all, but not dry like most muffins I make. Also, I'm sure they are very good for nausea with all the ginger.

1 cup whole wheat flour
1/4 cup flaxseed meal or wheat germ
1/4 cup rolled oats
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
2 tsp baking soda
2/3 cup finely chopped dried apricots
1 cup white grape juice concentrate
2 eggs, lightly beaten
1/4 cup oil
1 tsp vanilla extract
2 tsp minced peeled fresh ginger
1 cup grated carrots (about 3 large)

Preheat oven to 375. Spray muffin tin. Stir flour, flaxseed meal, oats, ginger, cinnamon, cloves and baking soda in a bowl. Whisk the juice concentrate, eggs, oil, vanilla, and fresh ginger in another bowl. Add the juice mixture to the flour mixture and stir gently just until the batter is smooth; be careful not to over-mix. Gently fold the carrots into the batter. Spoon the batter into the muffin tin, dividing it evenly. Bake the muffins until a toothpick comes out clean, about 18-20 minutes. Cool on a wire rack.

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