Carrot Gingerbread Muffins

Sunday 18 September, 2011 at 3:54 pm / 0 comment

Carrot Gingerbread Muffins

With school season, everyone needs new ideas of what to pack in the snack bags and lunch kits. I love sneaking in a veggie into my children's food. Muffins just seem to be so versatile. Add in some fruit, add in some vegetables! These are delicious and great to pack and go!

This recipe is directly from Canadian Living September 2010. The only thing I added is the cinnamon as I love adding cinnamon to everything I can due to it’s healthy properties. I have used shredded zucchini instead of carrots!

Lunchbox recommendations: CHILDish Yubo Lunchbox

1/2 cup (125 mL) golden raisins
2-1/4 cups (550 mL) all-purpose flour
2-1/2 tsp (10 mL) ground ginger
2 tsp (10 mL) cinnamon
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) ground cinnamon
1 pinch ground cloves
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar1/4 cup (50 mL) white sugar
1/4 cup (50 mL) fancy molasses
1 tsp (5 mL) vanilla
2 eggs
3/4 cup (175 mL) plain yogurt
2 cups (500 mL) shredded carrots

In small bowl, sprinkle 2 tsp (10 mL) water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to let cool.

In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, cinnamon and cloves.

In large bowl, beat butter with brown and granulated sugars until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, 1 at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 25 minutes. Transfer to rack; let cool.