Ingredients
- 3 eggs
- 2 cups carrot (grated)
- 2 cups wheat pastry flour (whole)
- 1/2 cup nonfat yogurt
- 1/4 cup honey (light)
- 1/4 cup maple syrup
- 1/4 cup safflower oil
- 1 tablespoon baking powder
- 2 teaspoons gingerroot (grated)
- 1 teaspoon baking soda
- 1/2 teaspoon herbal salt substitute
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
1. Preheat oven to 400 degrees F. 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 1/4 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.
