Double Ginger Carrot Muffins Big Ones Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
• Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
• Divide batter evenly between 16 prepared muffin cups, filling each to the top.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Combine dry ingredients in a large bowl.
• Create a well in the center of the dry ingredients and add carrot, milk/soymilk and half of the orange juice. Mix well. If the batter is too dry, add the rest of the orange juice, until it has a smooth consistency.
• Add sweetener, ginger, cinnamon, cardamom or any other spices you desire, to taste.
• Grease a muffin tin with canola oil spray and pour batter in each cup (fill to the top.) Bake for 15 minutes at 350°F, or until muffins have risen and begin to brown.
• ENJOY--they are best right out of the oven.
• For VEGAN do not use dairy milk but use the soy and do not add honey. Also if making for other Vegetarians make sure they consume honey before using.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg. Add ground flaxseed. Set aside.
• In large mixing bowl, beat egg whites until foamy. Add Splenda, molasses, soymik, and applesauce until smooth.
• Stir in carrots.
• Gradually add flour mixture to carrot mixture.
• Stir in oats.
• Fill muffin cups 2/3 full.
• Bake for 15-20 minutes.
• Enjoy!

Steps:

• Preheat oven to 400°F Line muffin tin with 12 paper liners.
• In a mixing bowl combine the dry ingredients; flour, oat bran, flax seed, ground ginger, cinnamon, cloves, baking powder & baking soda. Stir to mix.
• In a second mixing bowl combine the wet ingredients; eggs, oil, grape juice, grated ginger, & vanilla. Whisk to mix.
• Add the wet mixture to the dry mixture and stir gently just until the batter is smooth. Gently fold in the carrots, raisins & walnuts.
• Spoon the batter evenly into muffin tins.
• Bake until a toothpick inserted into the center comes out clean. (about 20 minutes).
• Transfer to wire rack to cool. Can be stored in airtight container up to 3 days or individually wrapped and frozen in plastic wrap up to 3 months.