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Ginger Carrot Muffins

by Roy Chambers (follow)
Easy (2874)      Snack (848)      Baking (674)      Sweet (414)      Muffins (91)     
This muffin recipe combines the delicious flavour of ginger with carrots in a way that makes the resulting muffins moist and beautifully textured without using too much oil or butter.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 8-10 muffins

1 cup finely grated carrots
3/4 cups white self-raising flour
1/2 cup wholemeal self-raising flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2-3 teaspoons ground ginger (to taste)
Pinch salt
1 large egg
2 teaspoons vanilla extract
1/3 cup lightly flavoured oil (I prefer sunflower oil)
1/3 cup milk
Optional 1/2 cup sultanas, raisins or dried fruit mix (not everyone likes raisins)

Note: For many people the amount of ginger you will want to use will depend on your personal taste. However the quality of your carrots will also play a factor as well. The last time I made these I used some older carrots that had a bitter taste(they were on special at Aldi), so I added more ginger to mask that unfortunate flavour. When I get the chance to buy fresh sweet carrots from the market I use less ginger.

Combine all the dry ingredients together in a large bowl (excluding the raisins) and mix thoroughly.

Finely grate the carrot. It is best if the carrot is fresh and sweet. This time I had some old yucky carrots I wanted to use up, so I used less than I would with nicer carrots.

Add the carrot to the dry ingredients and mix together. The flour will absorb some of the moisture from the carrot. By doing this we can make sure the moisture is taken up now so that when we add the liquids we can get the consistency right.

Toss in the raisins or dried fruit mix. Because of the ginger, this recipe works well without the raisins and I know some people prefer that they are left out.

Mix all the liquids together, including the eggs. Beat thoroughly then add to the bowl.
The resulting mixture should be not too dry or too wet. The best way I can describe the ideal consistency is liquid enough to spoon, but not pour. If it is too dry keep adding a little more oil or milk to the mixture.
Spoon into a lightly greased muffin tin.
Bake at 180 C for 20 minutes. When ready the tops should be a nice golden brown and when you prick the muffins with a toothpick it comes out dry.

Turn out onto a cooling tray. Serve warm or cold. They are great in lunches or as snacks.

I like this Recipe - 4
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Many thanks

Please advise amount of carrot

Sorry, I have added the line to the ingredients to let you know you need 1 Cup of finely grated carrot.
They look lovely, but the amount of carrot has been left out!
Fixed, you need one cup of finely grated carrot.
Thank you, Roy!
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