Carrot-Ginger Breakfast Muffins

* Exported from MasterCook Mac *

Carrot-Ginger Breakfast Muffins

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:40
Categories : Snacks Breads, Muffins & Rolls
Low Calorie Breakfast & Brunch
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
safflower oil -- to coat muffin tin
2 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon herbal salt substitute
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons grated gingerroot
1/2 cup nonfat yogurt or buttermilk
1/4 cup safflower oil
1/4 cup maple syrup
1/4 cup light honey
3 eggs
2 cups grated carrot

1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.

2. In a large bowl combine flour, baking powder, baking soda, salt substitute,
nutmeg, and cinnamon.

3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil,
maple syrup, honey, and eggs.

4. Stir together contents of both bowls, then stir in carrots. Spoon into
muffin tins, filling about three quarters full, and bake for 15 to 18 minutes.
Remove from pan; let cool.

Makes 1 dozen muffins.

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Per serving: 176 Calories; 6g Fat (30% calories from fat); 5g Protein; 28g
Carbohydrate; 46mg Cholesterol; 224mg Sodium

NOTES : Once considered dessert, carrot cake now takes on many different roles
in a meal. Here is a new twist: Add freshly grated gingerroot to the batter,
bake it in muffin tins, and serve the sweet muffins for breakfast or as a
snack. Warm them in the toaster oven or microwave and serve with Cream Cheese
and Garlic Dip (recipe included in this cookbook).

Nutr. Assoc. : 0 1646 0 0 4828 0 0 630 4243 0 0 731 0 4921
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