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