Carrot Ginger Muffins

Carrot Ginger Muffins
My cleaning skills are nothing to brag about. No matter how careful I am hand washing what can’t go into the dishwasher, I inevitably find lingering specs when I transfer pots, pans and whatever else from the drying rack to the cabinets. Despite my lacking abilities, I have been in full spring-cleaning mode. It is very satisfying to purge, reorganize and realize I have plenty of space—if only this wasn’t left to an annual event.

I discovered I have a number of duplicate ingredients from oils to spices, which easily could be avoided if the contents of my kitchen were in clear view. I always make a grocery list, but I still end up buying items that I already have at home. To use up a carrot surplus in the fridge, I baked a batch of carrot ginger muffins. With its molasses undertones, dark brown sugar balanced the ginger in these bright, zippy muffins.

Carrot Ginger Muffins
Carrot Ginger Muffins

Makes 12 muffins

1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 cup grated carrot
1/4 cup walnuts, roughly chopped

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

In a medium bowl combine the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

Whisk together the eggs, vegetable oil, vanilla extract and both sugars. Add the carrot and then gently fold in the dry ingredients and the walnuts. Transfer to the prepared muffin pan. Bake 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 15-20 minutes before removing the muffins from the pan.

Store in an airtight container

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