Carrot and Ginger Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Ingredients:
1 cup(s) whole wheat flour |
1/2 cup(s) applesauce, unsweetened |
1 1/2 teaspoon(s) baking powder |
1 large carrot shredded |
1 tablespoon(s) fresh ginger grated |
1/2 cup(s) cocunut or lowfat milk |
1 egg |
1/2 cup(s) coconut sugar |
1 tablespoon(s) olive oil |
1 teaspoon(s) ground ginger |
1 teaspoon(s) allspice |
1 teaspoon(s) cinnamon |
1 teaspoon(s) pure vanilla extract |
1/2 teaspoon(s) salt |
1/4 cup(s) raisins |
1/4 cup(s) pecans toasted |
Directions:
1. Mix flour, baking powder and applesauce in large bowl. Add sugar, oil, milk, egg, spices, ginger, and carrots until well incorporated. Gently fold in pecans and raisins. Pour evenly into lined muffin tins. Bake at 350 degrees for 25 minutes. Let cool before serving.
|
|