Carrot Yogurt Muffins

Ginger is carrot's best friend and I use two types of ginger in this recipe for
maximum flavor--both freshly grated and ground.

Servings:

Author:

Breakfast

American

Muffins

Instructions

1 Preheat oven to 350. Line 12 wells in a muffin tin. Set aside. (I actually ended
up making about 15 muffins but I think I underfilled some as some of the muffins
came out pretty dinky. You might want to have a second muffin tin ready just in
case.)
2 In a large bowl or bowl of a stand mixer, mix together the carrots, flour,
yogurt, oil, egg, gingers, baking powder, and salt until a fairly smooth,
uniform batter forms. Fold in the walnuts.
3 Evenly divide the batter between each well. Top with a walnut bit (for
decoration) if desired.
4 Bake for 18 minutes or until a toothpick inserted in the center muffin comes out
clean.
5 Cool on wire rack in the pan for 5 minutes then remove the muffins and cool
completely.