Ginger-Carrot Muffins

Ginger-Carrot Muffins (Adapted from King Arthur Flour)

1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup oat flour
3/4 cup granulated sugar
1/4 cup ground flax seeds
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon cardamom
1/2 cup diced crystallized ginger
2 large eggs
1 cup buttermilk
1/3 cup canola oil
2 cups grated carrots
1/4 cup chopped walnuts, toasted

Preheat oven to 400

In a medium bowl, whisk together flours, sugar, flax, baking powder, cinnamon, baking soda, ginger, salt, cardamom and crystallized ginger.

In a small bowl, whisk together eggs, buttermilk and oil. Pour into the dry ingredients and stir just until combined. Fold in the carrots and walnuts. Evenly divide the mixture between the wells of a 12 cup muffin tin coated with nonstick spray.

Bake until the centers spring back when lightly touched, about 18 to 24 minutes. Remove from the oven and let cool in the pan for 5 minutes before transferring them to a rack to cool completely.

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