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Ginger Carrot Muffins Ingredients: 1 teaspoon ground ginger 1 cup whole-wheat flour 1 1/4 cups unbleached white flour 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup buttermilk 3 tablespoons vegetable oil 1/2 cup honey 1 egg white 1 whole egg 1 large carrot, grated Instructions: Sift together ginger, flour, salt, cinnamon, baking powder and baking soda in large bowl. Stir until no brown streaks of spices remain. In a second bowl, beat together buttermilk, oil, honey, egg white and egg. Stir in carrot. Stir wet ingredients into the dry ones. Fold together until the batter is moist but still lumpy. Pour into 12 muffin cups sprayed with nonstick spray. Bake in preheated, 350°F oven until muffins are golden and when a toothpick inserted into center comes out clean (about 30 minutes). Makes 12 muffins. Nutrition information: Nutrition facts per serving: 165 calories; 4 fat g; 22 percent calories from fat; 4 g protein; 29 g carbohydrates; 1.7 g dietary fiber |
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