Ginger Carrot Cranberry Walnut Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Ginger Carrot Cranberry Walnut Muffins calories by ingredient
Introduction
A healthy dessert but also a great morning starter or afternoon pick me up muffin! A healthy dessert but also a great morning starter or afternoon pick me up muffin!Number of Servings: 12
Ingredients
-
1/2 C. Whole Wheat Flour
1/2 C. Almond Flour
1 1/2 tsp. Baking Powder
2 tbsp. Butter
1/3 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 Milk
1 Lg Egg (beaten)
1 tsp. Vanilla Extract
1/4 tsp. Ground Cinnamon
1/4 tsp. Dry Powdered Ginger
1/4 tsp. Allspice
1/4 C. Walnuts (chopped)
1/4 C. Cranberries (packed)
Tips
Cut one muffin in half (wrapping and putting away one half for later or sharing with someone you care about) and serve with 1/2 cup of frozen non-fat or low-fat (your choice) yogurt...Yummy! Also, substitute raisins or dried cherries for cranberries or pecans for walnuts.
Directions
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.