Recipe request!
Carrot Ginger Muffins
Preheat oven to 400 degrees F. Grease a standard 12-muffin pan or line with paper liners.
Whisk together thoroughly in a small bowl:
-1 1/2 cups all-purpose flour
-2 teaspoons Baking powder
-1 teaspoon Baking soda
-1/4 teaspoon salt
-1 1/2 teaspoons cinnamon
-1/4 teaspoon black pepper
-1/4 teaspoon nutmeg
-1 dash ground ginger
Whisk together in a large bowl:
-2 large eggs
-3/4 cup sugar
Stir into egg/sugar mixture and let stand for 10 minutes:
-1 1/2 cups grated or finely chopped carrots (I usually get enough from 3 large-sized carrots)
-1/2 tablespoon grated ginger
Stir into the wet ingredients:
-3 tablespoons butter, melted
-2 tablespoons applesauce (I used peach-mango)
Add the flour mixture and fold just until the dry ingredients are moistened. DO NOT OVERMIX; the batter should NOT be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted into 1 or 2 of the muffins comes out clean, about 16 minutes. Let cool for 2-3 minutes before removing from the pan.
Makes 12 muffins.
Note: This recipe is modified from the Joy of Cooking's 'Apple Walnut Muffins' recipe. It's ... pretty modified, though.