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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 116.5
  • Total Fat: 3.5 g
  • Cholesterol: 17.7 mg
  • Sodium: 186.8 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Gingered Carrot Cornmeal Muffins calories by ingredient
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Gingered Carrot Cornmeal Muffins

Submitted by: MBJORGEN

Introduction

Recipe by Rachel Rapport, Coconut & Lime Blog.
http://coconutlime.blogspot.com/2008/0
3/gingered-carrot-cornmeal-muffins.htm
l

These are delicious. They are slightly sweet with a nice ginger flavor. They much lower in calories and fat than most muffins.
Recipe by Rachel Rapport, Coconut & Lime Blog.
http://coconutlime.blogspot.com/2008/0
3/gingered-carrot-cornmeal-muffins.htm
l

These are delicious. They are slightly sweet with a nice ginger flavor. They much lower in calories and fat than most muffins.

Number of Servings: 12

Ingredients

    1 egg
    1 3/4 cups flour
    1/2 cup sugar
    1/4 cup cornmeal
    1 cup buttermilk, at room temperature
    1/2 cup carrot, grated
    2 tablespoons canola oil
    1 1/2 teaspoons ground ginger
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon freshly ground nutmeg
    1/8 teaspoon salt

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Directions

Preheat oven to 375. Grease or line 15 wells in a cupcake pan.

In a large bowl, mix together buttermilk, sugar, oil, egg, and carrot.

In a separate bowl, whisk together the salt, flour, cornmeal, ginger, nutmeg, baking soda and baking powder. Add to the wet ingredients and mix until just combined. The batter will be rather thick.

Spoon batter into prepared wells, filling each 2/3 of the way. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for a few minutes, then invert on a wire rack. Eat warm or at room temperature.

Number of Servings: 12

Recipe submitted by SparkPeople user MBJORGEN.






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Member Ratings For This Recipe

  • Your nutritional information is off. The sugar isn't included in the calculation, and its if you have used soy milk instead of buttermilk...ughh - 11/4/10

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