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Carrot-Ginger Breakfast Muffins

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Biscuits Bread


  • Safflower oil; to coat muffin tin
  • 2 c Whole-wheat pastry flour
  • 1 tb Baking powder
  • 1 ts Baking soda
  • 1/2 ts Herbal salt substitute
  • 1/2 ts Nutmeg
  • 1/2 ts Cinnamon
  • 2 ts Grated gingerroot
  • 1/2 c Nonfat yogurt or buttermilk
  • 1/4 c Safflower oil
  • 1/4 c Maple syrup
  • 1/4 c Light honey
  • 3 Eggs
  • 2 c 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.
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).
Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1 #751 by on Aug 20, 1997