Ginger-Carrot Muffins

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.

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.