Ginger-Carrot Muffins

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

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.