Ginger Spiced Carrot Muffins

I love these muffins as a treat for when I am hosting brunch or have guests staying over – they are so easy, taste great, and even give you a dose of veggies from the carrots, and include the anti-inflammatory spice ginger. While these shouldn’t be a daily indulgence, they are perfect for weekend guests, brunch, or a sweet treat now and then. These have been a family favorite for years – give them a try!

Ingredients

2 cups all-purpose flour, sifted

4 teaspoons baking powder

Dash of salt

1 tablespoon ground ginger

1 teaspoon cinnamon

1/3 cup brown sugar

1 egg

3/4 cup whole milk

1/2 cup applesauce

1/3 cup extra virgin olive oil

1 cup grated carrots

Cooking spray

Directions

Preheat oven to 400 degrees. Combine sifted flour, baking powder, salt, ground ginger, cinnamon and brown sugar. In a separate bowl, mix egg, milk, applesauce and olive oil. Add carrots to milk mixture and whisk lightly into the flour mix. (Don’t overmix.) Coat a muffin pan with cooking spray, then fill cups two-thirds full with batter. Bake for 18 minutes, then reduce heat to 350 degrees and bake for 5 more minutes.

Let cool slightly, and serve while still a little warm for the best taste!!

Makes 12 mini-muffins

Get more delicious recipes in my Stop The Clock Nutrition Plan!!

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