I spent the morning testing recipes in my kitchen…truthfully, I played. I wanted to come up with a great healthy muffin recipe that I could make on a Saturday or Sunday morning and enjoy with a good latte. I like to bake; however, I don’t like to make sugar bombs that make me feel like I need a nap an hour after I get up full of energy.
This recipe shares its’ basic ingredients with the Blueberry Zucchini Bread recipe. Carrots, ginger, orange zest, and walnuts make this recipe perfect for fall. I freshly grated ginger which is so easy and makes all the difference in the world. I worked in the afternoon, so I left a plate of muffins out for my boys to taste test when they came home from school…I’m quite certain by the looks of things that they liked them too.
Carrot Ginger Muffins
1 3/4 cups brown cane sugar
3/4 cup Fustini's Arbequina Olive Oil
1/2 cup flax seed meal
1/4 cup Fustini's Walnut Oil
2 1/2 t vanilla
2 t orange zest
2 1/2 cups carrots, grated
2 T fresh ginger, grated
3 cups white whole wheat flour
1 t salt
2 t baking powder
1 t baking soda
1 1/2 t nutmeg
1 1/2 t cinnamon
1 cup walnuts
Demerara sugar for lightly sprinkling on top
Heat the oven to 350 degrees. Line a muffin pan with 12 liners.
Mix the eggs, brown sugar, olive oil, flax seed meal, walnut oil, vanilla, orange zest, and ginger together. Sift in the flour, salt, baking powder, and baking soda into the wet ingredients and mix. Add the nutmeg, cinnamon, walnuts and mix. Mix in the carrots.
Pour the muffin dough evenly into each of the 12 liners. Sprinkle demerara sugar on the top of each muffin before baking.
Bake for 15-20 minutes or until the muffins crack on top and a toothpick comes out clean. Makes 12 muffins.