These moist muffins combine two of nature’s best quease combaters, ginger and lemon, in one tasty treat. Munch them alongside a smoothie for breakfast, with a wedge of cheese for a midmorning snack, or with a glass of milk before bed. Make the most of your bursts of baking energy by making — and freezing — an extra tray.
Ingredients
- 1 cup whole-wheat flour
- ¼ cup ground flaxseed or wheat germ
- ¼ cup rolled oats
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ cup chopped pecans
- 1 cup white grape juice concentrate
- 2 large eggs, lightly beaten
- ¼ cup canola oil
- 1 tsp vanilla extract
- 2 tsp minced peeled fresh ginger
- 2 tsp minced lemon zest
- 1 cup grated carrot
Instructions
- Preheat the oven to 375F. Line a standard-size muffin tin with paper liners.
- In large bowl, combine the whole-wheat flour, flaxseed, oats, ground ginger, and baking soda. Stir in nuts.
- In medium bowl, combine juice concentrate, eggs, oil, vanilla, fresh ginger, and lemon zest. Whisk to blend. Add the juice mixture to the flour mixture, and stir gently just until the batter is smooth and well blended; do not overmix.
- Gently fold in carrots. Spoon batter evenly into prepared muffin tin. Bake about 20 minutes, until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and let cool 10 minutes. Remove muffins from tin; let cool completely. Muffins can be stored in an airtight container for 3 days or individually wrapped in plastic wrap (and then in an airtight container or freezer bag) and frozen for a month.
Makes 12 muffins
Nutritional Information
- 1 serving (2 muffins) = 365 calories
- Vitamin C: ½ serving
- Green/yellow vegetable: 1 serving
- Whole grains: 1 serving
- Fat: ½ serving
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