Serves: 5
Total Calories: 925
Yield: 12 Muffins

DRY INGREDIENTS
1 1/4 cups whole wheat pastry flour
1 cup whole wheat flour
1/2 cup brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 3/4 cups milk
1/4 cup canola oil
1 large egg
1 tablespoon grated orange peel
GOODIES
1 cup grated carrot
1 1/2 tablespoons finely chopped fresh ginger root or 3/4 tablespoon powder
TOPPING
Orange Glaze

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. While the muffins bake, prepare the glaze topping.

8. Cool the muffins at least 10 minutes before removing from the tin. Glaze the tops and cool an additional 10 minutes before digging in.

Nutritional Facts:

Serves: 5
Total Calories: 925
Calories from Fat: 421

More Recipes from the The Complete Muffin Cookbook Cookbook:
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Glazed Ginger-Carrot Muffins
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