Ginger Carrot Cranberry Walnut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 C. Whole Wheat Flour1/2 C. Almond Flour1 1/2 tsp. Baking Powder2 tbsp. Butter1/3 C. Brown Sugar (unpacked)1/3 C. Granulated White Sugar 1 Lg Carrot (finely shredded)1 tsp. Fresh Ginger (finely shredded)1/4 C. Whole Organic Milk1 Lg Egg (beaten)1 tsp. Vanilla Extract1/4 tsp. Ground Cinnamon1/4 tsp. Dry Powdered Ginger1/4 tsp. Allspice1/4 C. Walnuts (chopped)1/4 C. Cranberries (packed)
Preheat oven to 350 degrees F.
Spray muffin pan lightly with PAM or use paper muffin cups to line the metal muffin cups .
Cut butter into small cubes and let soften to room temperature.
In a large bowl, combine flour and baking powder with the butter, using a pastry cutter, two knives or your fingers to break down the butter into fine pieces into the flour.
Add sugars, carrot, ginger, milk, beaten egg, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula.
Add walnuts and cranberries...if using them and fold in.
Check in 25 minutes...if toothpick inserted in center comes out clean they are done. If not allow to bake until toothpick comes out clean.
Cool in muffin pan on rack for 5 minutes then remove muffins and put back on rack to complete the cooling process.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JUNKLADYLIL.
Spray muffin pan lightly with PAM or use paper muffin cups to line the metal muffin cups .
Cut butter into small cubes and let soften to room temperature.
In a large bowl, combine flour and baking powder with the butter, using a pastry cutter, two knives or your fingers to break down the butter into fine pieces into the flour.
Add sugars, carrot, ginger, milk, beaten egg, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula.
Add walnuts and cranberries...if using them and fold in.
Check in 25 minutes...if toothpick inserted in center comes out clean they are done. If not allow to bake until toothpick comes out clean.
Cool in muffin pan on rack for 5 minutes then remove muffins and put back on rack to complete the cooling process.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JUNKLADYLIL.
Nutritional Info Amount Per Serving
- Calories: 128.4
- Total Fat: 6.2 g
- Cholesterol: 5.6 mg
- Sodium: 74.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.6 g
- Protein: 2.6 g
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