Canola oil creates a moist, tender crumb; its mild taste doesn't interfere with the sweetness of carrots and currants or the ginger's bite. Be careful not to overmix the batter, as doing so can make the muffins tough. Substitute raisins for currants, if you prefer. You can freeze completely cooled muffins in a large zip-top plastic bag for up to two months. Thaw at room temperature, or heat in a microwave on HIGH for 20 to 30 seconds.
2 cups all-purpose flour (about 9 ounces)
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup fat-free sour cream
1/4 cup canola oil
1/4 cup 1% low-fat milk
1 teaspoon vanilla extract
2 large egg whites
1 large egg
3 cups grated carrot (about 6 medium)
1/2 cup dried currants
1/4 cup chopped pecans, toasted
How to Make It
Preheat oven to 350°.
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine sour cream and next 5 ingredients (through egg), stirring well with a whisk; add to flour mixture, stirring just until moist. Add carrot, currants, and pecans; stir just until combined.
Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately, and place on a wire rack.
These were delicious! Moist and perfect amount of sweetness. I used half the amount of currants and pecans and baked for about 17.5 minutes (my oven is fast). I would suggest that cooking light adds a weight for the amount of carrots though because cups and number of carrots isn't very accurate. I agree with one reviewer that crystallized ginger might be a good addition to increase the ginger flavor. Overall, great recipe, would definitely make again.
Recipe has potential, but needed more sugar (at least in this house!), so I used 1/2cup dark brown sugar blended with wet ingredients and about 1/4 cup white sugar with dry ingredients. Next time I will probably round up to a full cup of sugar (1/2 dark brown, 1/2 white sugar) and increase the spices further; this time I used 1-1/2 tsp. ginger and 1/4 tsp. allspice, next time I will use cinnamon, nutmeg and cloves, also. I Used 1-1/2 cups each shredded sweet potato and carrot instead of just carrot, and dried cranberries and chopped, dried apricots instead of currants. I also made 12 good-sized muffins with lovely crowns instead of 18 muffins, and baked at 400 for 19 minutes.
I think these muffins are quite good. Great texture. I used one whole cup of whole wheat flour with no problem. Next time, I will add crystallized ginger for more ginger flavor. I used dried cranberries which look and taste great.
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