Carrot Ginger Muffins

I am sorry it has been so long since I posted a recipe! My meals have been very simple and not really blog worthy. For instance…

Curried veggie stir fry with coconut shreds

Personal pizza with mozzarella, cod, tomatoes, green onions, white onions & salt

Roll your own sushi with raw salmon, julienned veggies, nori, and spicy sauce

Chopped apples with kefir, coconut, and vanilla

Today I finally got in the baking mode and decided to bake some muffins. I have been on a ginger kick lately, partially due to my evil stomach, so I decided to make…

Carrot Ginger Muffins

My good camera is currently dead…

Recipe: Makes 8 muffins

Place all the dry ingredients in one bowl and all the wet in another. Mix each individually. Pour the wet over the dry and stir with a spatula with as few swoops as possible. Grease a baking sheet and divide the batter into 8 cups. Bake at 375 (?) for 35 minutes (?).

I had a really hard time with the oven because it tends to get hotter than it is supposed to. I recommend checking up on them every so often. Because of the carrots, they need to be cooked for a pretty long time. When the tops begin to brown, they are done.

Dry ingredients –

2 cups whole wheat pastry flour

1/2 cup brown sugar

3 tbsp crystallized ginger, finely chopped

pinch of ground ginger

big pinch of cinnamon

pinch of cardamom

dash of salt

1/4 tsp baking soda

1/4 tsp baking powder

Wet ingredients:

2 eggs

3/4 cup 2% milk

1 tbsp butter

1 medium carrot, grated


Ginger * Aids in digestion, soothing to the stomach, and high in antioxidants!

Carrots * a prime source of vitamin A and antioxidants

Calories 193.3
Total Fat 3.6 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.0 g
Cholesterol 55.0 mg
Sodium 50.3 mg
Potassium 75.3 mg
Total Carbohydrate 37.9 g
Dietary Fiber 4.3 g
Sugars 13.9 g
Protein 5.4 g
Vitamin A 24.1 %
Vitamin B-12 2.1 %
Vitamin B-6 0.9 %
Vitamin C 1.0 %
Vitamin D 4.0 %
Vitamin E 0.7 %
Calcium 4.4 %
Copper 1.3 %
Folate 1.5 %
Iron 2.1 %
Magnesium 0.9 %
Manganese 1.7 %
Niacin 0.0 %
Pantothenic Acid 1.6 %
Phosphorus 2.5 %
Riboflavin 3.7 %
Selenium 5.8 %
Thiamin 0.5 %
Zinc 0.9 %

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