Ginger-Carrot Muffins

By Late2Serenity

Ingredients

• 1 3/4 cups King Arthur 100% White Whole Wheat or Traditional Whole Wheat Flour
• 1/2 cup oat flour
• 3/4 cup sugar
• 1/4 cup buttermilk powder
• 1/4 cup milled flax
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (optional)
• 1/4 teaspoon ground cardamom (optional)
• 1/2 teaspoon salt
• 1/4 to 1/2 cup minced or diced crystallized ginger
• 1/4 cup chopped walnuts
• 2 large eggs
• 1 cup water
• 1/3 cup vegetable oil
• 2 cups grated carrots

Details

Servings 12
Adapted from kingarthurflour.com

Preparation

Step 1

In a medium-sized bowl, whisk together the dry ingredients, including the crystallized ginger; be sure to break up any clumps of ginger. In a small bowl, whisk together the eggs, water, and oil, and stir into the dry ingredients. Fold in the carrots. Fill 12 standard-sized paper-lined muffin cups (or cups coated with non-stick vegetable oil spray) almost full.

Bake the muffins in a preheated 400°F oven for 20 to 23 minutes, or until a toothpick inserted in the center of one comes out clean. Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.