Gingered Carrot Cornmeal Muffins
- Number of Servings: 12
Ingredients
1 egg1 3/4 cups flour1/2 cup sugar1/4 cup cornmeal1 cup buttermilk, at room temperature1/2 cup carrot, grated2 tablespoons canola oil1 1/2 teaspoons ground ginger1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon freshly ground nutmeg1/8 teaspoon salt
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.
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.
Nutritional Info 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
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