| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
Bread, Biscuits & |
12 |
Servings |
INGREDIENTS
|
|
Safflower oil; to coat muffin tin |
| 2 |
c |
Whole-wheat pastry flour |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Herbal salt substitute |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
| 2 |
ts |
Grated gingerroot |
| 1/2 |
c |
Nonfat yogurt or buttermilk |
| 1/4 |
c |
Safflower oil |
| 1/4 |
c |
Maple syrup |
| 1/4 |
c |
Light honey |
| 3 |
|
Eggs |
| 2 |
c |
Grated carrot |
INSTRUCTIONS
1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.
2. In a large bowl combine flour, baking powder, baking soda, salt
substitute, nutmeg, and cinnamon.
3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower
oil, maple syrup, honey, and eggs.
4. Stir together contents of both bowls, then stir in carrots. Spoon into
muffin tins, filling about three quarters full, and bake for 15 to 18
minutes. Remove from pan; let cool.
Makes 1 dozen muffins.
NOTES : Once considered dessert, carrot cake now takes on many different
roles in a meal. Here is a new twist: Add freshly grated gingerroot to the
batter, bake it in muffin tins, and serve the sweet muffins for breakfast
or as a snack. Warm them in the toaster oven or microwave and serve with
Cream Cheese and Garlic Dip (recipe included in this cookbook).
Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1
#751 by Creedenite@aol.com on Aug 20, 1997
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”