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Ginger-Carrot Muffins

Ginger-Carrot Muffins
Ginger-Carrot Muffins might be a good recipe to expand your morn meal recipe box. This vegetarian recipe serves 18. One serving contains 150 calories, 3g of protein, and 6g of fat. A mixture of pecans, vanillan extract, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat oven to 35
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OvenOven
2
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
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Cooking SprayCooking Spray
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Muffin LinersMuffin Liners
3
Lightly spoon flour into dry measuring cups; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
4
Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture.
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All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
5
Combine sour cream and next 5 ingredients (through egg), stirring well with a whisk; add to flour mixture, stirring just until moist.
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Sour CreamSour Cream
All Purpose FlourAll Purpose Flour
EggEgg
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WhiskWhisk
6
Add carrot, currants, and pecans; stir just until combined.
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CurrantsCurrants
CarrotCarrot
PecansPecans
7
Spoon batter into prepared muffin cups.
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Muffin LinersMuffin Liners
8
Bake at 350 for 25 minutes or until muffins spring back when touched lightly in the center.
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OvenOven
9
Remove muffins from pans immediately, and place on a wire rack.
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Wire RackWire Rack
DifficultyHard
Ready In45 m.
Servings18
Health Score3
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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