Carrot Ginger Muffins
Ingredients
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2 cups whole-wheat flour
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2 tsp. baking soda
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½ cup all-natural sugar
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¼ tsp. salt
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1 tsp. jarred ginger
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3 eggs, beaten
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½ cup low-fat milk
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½ cup plain Greek yogurt, [equal to 1 individual container]
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1 tbsp. vanilla extract
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¼ cup oil
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2-3 cups shredded carrots, [equal to 3 bulk carrots]
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½ cup raisins or currants
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½ cup crushed pecans
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2 tbsp. brown sugar
Directions
Preheat oven to 350*. Place muffin cups in muffin pan, lightly grease.
If using bulk carrots, grate carrots with a peeler or grater. If you want to hide the carrots (from children who “hate” them) then you can use a peeler and throw them in a food processor for a fine consistency. Set aside.
Mix dry ingredients together in a large mixing bowl [whole-wheat flour, baking soda, sugar, and salt]. In a separate medium mixing bowl, mix next 6 ingredients [ginger, eggs, milk, yogurt, vanilla, and oil] and mix well. Pour your egg-mixture into your flour mixture. Beat on low with an electric mixer for 2 minutes, until mixture becomes moist. It will be sticky at first and then begin to become smoother.
Incorporate your shredded carrots, pecans and raisins (or currants) into your batter. Mix. Spoon batter into muffin cups (a heaping tablespoon each.) Sprinkle batter with a touch of brown sugar over each muffin.
Bake at 350* for 25 minutes. Let cool and enjoy!
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