Ginger- Carrot Muffins

By dashy_65

Ingredients

• Cooking spray
• 2 cups  all-purpose flour (about 9 ounces)
• 1/2 cup  sugar
• 2 teaspoons  baking soda
• 1 teaspoon  ground ginger
• 1/4 teaspoon  salt
• 1/2 cup  fat-free sour cream
• 1/4 cup  canola oil
• 1/4 cup  1% low-fat milk
• 1 teaspoon  vanilla extract
• 2 large egg whites
• 1 large egg
• 3 cups  grated carrot (about 6 medium)
• 1/2 cup  dried currants
• 1/4 cup  chopped pecans, toasted

Details

Servings 18

Preparation

Step 1

Preheat oven to 350°.

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture.

Combine sour cream and next 5 ingredients (through egg), stirring well with a whisk; add to flour mixture, stirring just until moist. Add carrot, currants, and pecans; stir just until combined.

Spoon batter into prepared muffin cups.

Bake at 350° for 25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately, and place on a wire rack.

Nutritional Information
Calories:
143 (30% from fat)
Fat:
4.8g (sat 0.5g,mono 2.6g,poly 1.4g)
Protein:
3g
Carbohydrate:
22.4g
Fiber:
1.3g
Cholesterol:
12mg
Iron:
0.9mg
Sodium:
207mg
Calcium:
27mg