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Recipes - Carrot Ginger Muffins

Recipe Name

Carrot Ginger Muffins

Submitted by

LSanford

Recipe Description

Soy substitutions: fruit juice for milk + just naturally soy free! Corn Free - Soy Free

Quantity	1	Quantity Unit	muffin tin	Servings
Prep Time (minutes)	20	Cook Time (minutes)	50	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



1/2	Usda default (100 gm - 4 oz)	peanut oil (1/4 cup + 2 tbsp)
1/2	cup	orange juice, fresh
2	tablespoons	orange juice, fresh
3	cups grated	carrot, grated
1/2	teaspoon	fine sea salt
1	cup	organic sucanat
2	teaspoons	cinnamon, ground
2	teaspoons	vanilla extract/pure
3	teaspoons	ener-g egg replacer
1/4	cup slices (1" dia)	ginger, crystallized, diced
2	cups	whole wheatpastry flour
2	teaspoons	baking powder
1	teaspoon	baking soda

Steps

Sequence	Step

1	Preheat oven to 350°f (180°C, or gas mark 4). Lightly coat a jumbo muffin tin with cooking spray.
2	Simmer oil, juice, carrots, salt, sucanat, and cinnamon in medium saucepan for 5 minutes.
3	Add mixture to a blender; add vanilla and egg replacer powder or flax; blend. Add chopped ginger. Let the mixture cool completely before using.
4	Sift flour, baking powder, and baking soda in a large bowl.
5	Add wet ingredients to dry, being careful not to overmix.
6	Divide into prepared pan. bake for 45 to 50 minutes, or until a toothpick inserted into center of muffin comes out clean.
7	Remove from pan and let cool on a wire rack.

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