Friday, May 13, 2005

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.

Just found the recipe? Click here to see where we talked about it!


  1. I'm going to buy carrots and I'm making these today, they look awesome!

  2. Joe - How do you think this would work with agave?

  3. Brilynn - Woohoo! Hope you like them!

    Anon - I can't say for sure as I haven't worked with Agave much.

  4. Joe--I love your blog--everything is always so delicious! Is there a difference between whole-wheat pastry flour and whole-wheat flour?

  5. Anon - Thanks!

    Yes, they are fairly different - whole wheat pastry flour will produce a product that is much lighter and tender. The pastry flour is milled from soft wheat and keeps the nutritious bran layer - it has lower gluten that whole wheat flour.

  6. These were delicious! I made them to go with a Curried Green Pea soup posted on I used Sucanat for the sugar and added a tsp. of vanilla. Yum, yum, thanks for the recipe!

  7. Joe, I can't wait to make these this cooking time. I always have carrots on hand as we make fresh juice a couple times a week and we love ginger!! I have been making these yummy ginger cookies with the crystalized ginger and Hi-Maze resistant starch. They are crispy and delicious.

  8. Erndog - Thanks for the feedback! I think that was a nice match to go with your dinner!

    CLS - I love ginger anything, especially cookies!