Tuesday, March 5, 2013

Carrot Ginger Muffins

Sigh. How I love muffins. They freeze well and make a perfect breakfast or snack on the go. They're easy to make and easy to make healthy! I just can't get enough.

Several months ago, I received the quarterly newspaper from my local Natural Foods Co-Op and right away, hungrily eyed a recipe for Ginger Carrot Muffins. I liked that it used carrots, which are always available and cheap, and as for ginger, I'm always hearing about how good it is for you. Last night I finally got around to making them and it was worth the wait.

I loved the way these muffins smelled, that spicy ginger and a touch of citrus. I used my food processor to make quick work of the carrot grating. Peeling the carrots and ginger is optional but not necessary. The texture was great as is, but next time I will for sure add some candied ginger and walnuts. The chunkier, the better, as far as I'm concerned. I tweaked the original recipe a little; here is my my version. The recipe made 18 muffins, enough for several weeks of breakfast and snacks. Hooray!

Ginger Carrot Muffins

3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1.5 t. vanilla extract
Zest and juice of 1 orange
2/3 c. milk
1 t. fresh ginger
8 T. butter, melted (1 cube)
3 c. whole wheat pastry flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 c. grated carrots (about 5-6)
1/4 c. candied ginger (chopped) (optional)
1/2 c. chopped walnuts (optional)

Preheat the oven to 350F.  In a medium bowl, mix together the sugars, eggs, vanilla, orange zest and juice, milk and ginger until well combined. Stir in melted butter.

In a large bowl, stir together the flour, baking soda, and cinnamon. Mix to combine. Add grated carrot and optional candied ginger and walnuts (if using) and stir to coat. Make a well in the center of the flour mixture and pour in liquid mixture. With a wooden spoon, stir until combined and moistened. Do not overmix.

Spray a muffin tin with nonstick spray or line cups with paper liners. Divide batter evenly among the cups. (Mine made 18.) Bake on the middle rack until muffins are golden brown, and top of the muffins bounce back when you press on them - about 20-25 minutes.

Set on a wire rack to cool for 5 minutes. Remove the muffins from the tin and let them cool another 10 minutes (if you can wait that long- I couldn't!).


  1. I'm going to have to try these. Regarding freezing muffins as I've never done that before. Do you freeze after baking? How do you reheat them? Thanks!

  2. Annette, After the muffins have cooled completely, I just put them in a storage container or ziplock bag (single layer, not stacked) and freeze them. To defrost, I just leave them at room temperature overnight or re-heat them in the microwave for about 30-60 seconds. Good luck!

  3. Yum, yum...guess I better grow some carrots this year in the garden:)


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