Recipe - Carrot-Ginger Breakfast Muffins

Safflower oil; to coat
muffin tin
2 cup Wholewheat pastry flour
1 tablespoon Baking powder
1 teaspoon Baking soda
One half teaspoon Herbal salt substitute
One half teaspoon Nutmeg
One half teaspoon Cinnamon
2 teaspoon Grated gingerroot
One half cup Nonfat yogurt or buttermilk
One fourth cup Safflower oil
One fourth cup Maple syrup
One fourth cup Light honey
3 Eggs
2 cup Grated carrot

1. Preheat oven to 400 degrees F. Lightly oil a 12hole 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 One fourth 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 MCRecipe Digest V1
#751 by Creedenite@aol.com on Aug 20, 1997