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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Orange Ginger Muffins Recipe

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This recipe for Carrot Orange Ginger Muffins is from The Coldwell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup grated carrots
1 cup orange juice
orange zest of one orange
1 inch gingerroot, grated
¾ cup sugar
1 egg
4 tbsp butter or ¼ cup vegetable oil
2 cups flour
½ tsp baking soda
1½ tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1 tsp allspice
½ tsp nutmeg
2 tbsp ground flax seeds (optional)

Crunchy Topping:
¼ cup granulated sugar
1 tbsp grated orange rind
Directions:
Directions:
Mix carrots, juice, orange zest, ginger, flax seeds, sugar and egg in a blender. Melt the butter and add to the mix.
In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg.
Add the wet ingredients to the dry ingredients and mix well.
Spoon batter into lightly oiled muffin pans, filling three-quarters full.
Bake in a lightly oiled muffin pan for 30-40 minutes at 350ºF (175ºC), or until a toothpick stuck into the cake comes out clean.
Prepare the topping: by mixing sugar with orange rind in a small bowl. Sprinkle over the muffins in each cup when the muffins are about half way done.

 

 

 

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