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    Carrot Ginger Breakfast Muffins


    Source of Recipe


    Tom

    List of Ingredients




    Safflower oil, to coat muffin tin
    2 cup Whole-wheat pastry flour
    1 tbl Baking powder
    1 tsp Baking soda
    1/2 tsp Herbal salt substitute
    1/2 tsp Nutmeg
    1/2 tsp Cinnamon
    2 tsp Grated gingerroot
    1/2 cup Nonfat yogurt or buttermilk
    1/4 cup Safflower oil
    1/4 cup Maple syrup
    1/4 cup Light honey
    3 Eggs
    2 cup Grated carrot

    Recipe



    * 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.

 

 

 

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