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.