Muffin Monday: Ginger Carrot Muffins (DF?)


Ginger Carrot muffin

Ginger Carrot muffin

My favorite day of the week… Muffin Monday.

Today I made some yummy Ginger Carrot Muffins. It’s a double batch because I’m sending some to Cincinnati and St. Mary’s for some college buddies of mine. (Lets see if they are paying attention to the blog and send me a reply!)

Can my Dairy Free ladies double-check the recipe and weigh in? I think I did OK here, but I always like to check with my experts.

INGREDIENTS:

  • 2 cups All-Purpose Flour
  • 2 cups Whole-Wheat Pastry Flour
  • 2 cups Rolled Oats
  • 4 teaspoons of Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 4 teaspoons Ground Ginger (powdered, not fresh)
  • 2 cups Almond Milk
  • 1 1/2 cup s Apple Sauce
  • 1 1/2 cup packed Brown Sugar
  • 2/3 cup Vegetable Oil
  • 2 eggs
  • 4 teaspoons of Vanilla Extract
  • 2 cups grated Carrots
  • 2 cups grated Zucchini

Topping —

  • 3 tablespoons Rolled Oats
  • 2 tablespoons Brown Sugar

DIRECTIONS:

1. preheat the oven to 375 degrees. Prepare the muffin cups by spraying with baking spray. This recipe actually made 28 muffins!

2. In a large bowl (I know I always say a LARGE bowl, but this time I mean it, OK?) combine the All-Purpose Flour, Whole-Wheat Pastry Flour, Rolled Oats, Baking Powder, Baking Soda, Salt, Cinnamon, and Ground Ginger.

Dry ingredients

3. In another large bowl combine the Almond Milk, Apple Sauce, Brown Sugar, Vegetable Oil, Eggs and Vanilla Extract.

4. Mix the wet ingredients into the dry ingredients. (Aren’t you glad you pulled out a large bowl?)

5. Add the Carrots and Zucchini.

mix in the Zucchini and Carrots

6. Divide evenly into the muffin cups. TOP with topping.

Muffin ready to go into the oven

Muffin ready to go into the oven

7. Bake for 20 to 25 minutes until muffins pass the toothpick test.

8. Let cool 5 minutes before eating.

 

These muffins are wonderfully light and moist. They are not particularly sweet and the ginger/cinnamon combo gives them a nice kick without being overwhelming.

Moist, fluffy, delicious and ready to eat.

Moist, fluffy, delicious and ready to eat.

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About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

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