by Heather Harris-Brady
Sorry I missed the weekend’s post kids, we have a computer virus issue going on!
It’s a sad fact that my life has reached the point where eating cake everyday has progressed from merely ill-advised to a very Bad Idea. In light of that condition, I have to trick myself with other cake-like things – like these ginger carrot muffins. They have nearly all the ingredients of a carrot cake, but all of the healthy fixin’s you can pack in a muffin. Try not to be jealous of my awesome manicure.
Carrot cake was pretty popular when I did wedding cakes, and it’s always been a favorite of mine. You can either precook the carrots or grate them. I also added some coconut flakes and chopped walnuts.
Fresh Ginger Carrot Muffins (Double batch of 18 muffins)
1-1/3 c. cooked, roughly mashed carrots
3/4 c. olive oil
2 whole eggs
2 egg whites
3/4 c. brown sugar
1/3 c. white sugar
1 T. molasses
2 T. fresh ginger, grated (I know it sounds like a lot, but it gives a nice kick.)
1/2 c. milled golden flax seed
1/2 c. coconut flakes
1/2 c. chopped walnuts or pecans
1/3 c. wheat germ
1-1/2 c. unbleached white flour
1 c. spelt flour
1 t. baking powder
1 t. baking soda
1/2 batch 1-2-3-4 Streusel if desired
Combine all of the wet ingredients in a bowl and mix well. Preheat the oven to 350.
Add the dry ingredients and stir until just combined.
Scoop the mixture into greased muffin cups. Top with streusel if you’re using it.
Bake for 15-20 minutes, until browned.
These are delicious warm on their own with butter, but they would be awesome with some pineapple cream cheese too. Wrap them lightly, they will stay nice and moist for five days.