Ginger-Carrot Muffins Recipe

Name: Ginger-Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
3
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.
4
Spoon batter into prepared muffin cups. Bake at 350u00b0 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.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 2 cups all-purpose flour (about 9 ounces), 1/2 cup sugar, 2 teaspoons baking soda, and more.

Yes, Ginger-Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger-Carrot Muffins

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