Carrot-ginger Breakfast Muffins

Ingredients

250 gr wheat pastry flour
14 gr baking powder
5 gr baking soda
1 gr herbal salt substitute
1 gr nutmeg
1 gr cinnamon
10 gr gingerroot
120 ml nonfat yogurt
60 ml safflower oil
80 gr maple syrup
60 ml honey
3 eggs
375 gr carrot

Instructions

1. Preheat oven to 200ºC . Lightly oil a 12-hole 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 quarter 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.