Gingered Carrot Muffins

By ivybliss

Ingredients

• 1 1/2 cups white flour
• 1 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 3 cups grated carrot
• 8 tablespoons (1/2 cup) butter, melted
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs, lightly beaten
• 1 1/2 teaspoons vanilla extract
• Zest of 1 orange
• Juice of 1 orange
• 2/3 cup milk
• 1 teaspoon fresh ginger

Preparation

Step 1

Preheat the oven to 350° F. Grate about 5-6 carrots, using the regular-sized hole on a box-type cheese grater. You don't have to peel them, unless you would like to. Set aside.
To grate the ginger, first use a spoon to scrape off the peel and then grate with a microplane grater until you have a fine pulp. Set aside.
In a medium bowl, mix together the sugars, eggs, vanilla, orange zest and juice, milk, and ginger until well combined. Stir in the melted butter.
In a large bowl, stir together the white and wheat flour, baking soda, salt, and cinnamon. Mix to combine well.
Add the grated carrot to the flour mixture and stir to coat and evenly distribute. Make a well in the center of the flour and carrot mixture. Pour in the liquid mixture. Using a wooden spoon, stir until combined and moistened. Do not over mix.
Line muffin cups with paper liners. Divide the batter evenly among cups; I used a scant 1/4 cup per muffin. Bake on the middle rack until the muffins are golden brown, and the top of the muffins bounce back when you press on them -- about 20 to 30 minutes.
Set on a wire rack to cool for 5 minutes. Remove the muffins from the tin and let them cool another 10 minutes.