🫙 From the Spice Rack
Carrot-Ginger Breakfast Muffins
safflower oil -- to coat muffin tin 2 cups whole-wheat pastry flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon herbal salt substitute 1/2 teaspoon nutmeg 1/2 te...
maineasy
Ingredients8 items
Ingredients
- 1tablespoonbaking powder
- 1teaspoonbaking soda
- 1/2teaspoonherbal salt substitute
- 1/2teaspoonnutmeg
- 1/2teaspooncinnamon
- 2teaspoons grated gingerroot
- 1/2cupnonfat yogurt or buttermilk
- 1/4cupsafflower oil
Directions
- 1
safflower oil -- to coat muffin tin 2 cups whole-wheat pastry flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon herbal sa
- 2
Preheat oven to 400 degrees F
- 3
Lightly oil a 12-hole muffin tin
- 4
In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon
- 5
In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs
- 6
Stir together contents of both bowls, then stir in carrots
- 7
Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes
- 8
Remove from pan