20
May
11

Wheat-free, Dairy-free Carrot Ginger Muffins

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I was considering new ways to incorporate carrots into muffins when I came across a Fine Cooking article that recommended steaming vegetables before puréeing to help maintain colour and flavour. I often find carrot cakes and muffins too greasy, so a steamed carrot purée seemed like a good option. The consistency of the purée helps the muffins stay moist and delicious.

1 1/2 cups granulated sugar

1/2 cup canola oil

2 eggs

1 1/2 cupspuréed steamed carrots (preferably orange, for colour), cooled

1 1/2 cups spelt flour

1 teaspoon ginger

1/2 teaspoon freshly grated nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

pinch kosher salt

1/2 cup chopped crystallized ginger

Preheat oven to 350ºF. Grease or line muffin tins.

In a large bowl, combine the sugar, oil and eggs. Whisk together until smooth.

Add the puréed carrots and stir to combine.

In a separate bowl, whisk together flour, ginger, nutmeg, baking powder, baking soda, and salt. Add the liquid ingredients to the dry ingredients and stir until just combined. Stir in chopped crystallized ginger.

Bake for about 25 to 30 minutes, until a tester inserted in a muffin comes out clean.

Makes about 12 muffins.

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