Ginger-Carrot Muffins

  • Robinl929 Posted: 08/05/09
    Worthy of a Special Occasion

    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.

  • smd1212 Posted: 03/18/12
    Worthy of a Special Occasion

    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.

  • rmiller2 Posted: 12/19/13
    Worthy of a Special Occasion

    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.

  • danikiwi Posted: 04/02/14
    Worthy of a Special Occasion

    Very moist and delicious. I baked them for 20 minutes in my oven and they turned out great.


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