gingery maple and carrot muffins.
Prep time: 20 minutes, Bake time: 20 minutes
Makes 12 muffins
Ingredients
- 2 cups (304 g) all purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- 2 tsp baking powder
- ¾ cup (200 g) sugar
- ¾ cup vegetable oil
- 2 large eggs
- ¼ cup + 2 tbsp maple syrup
- 2 tbsp (30 g) fresh grated ginger (taken from a 2-inch fresh piece of ginger)
- 2 cups (161 g) grated carrot (2 carrots)
Instructions
I’m tired... let’s get this started.
Preheat the oven to 350°F.
Sift the flour, salt, baking soda and baking powder together in a bowl and set aside.
In a separate bowl, using an electric mixer, beat the oil and sugar together for one minute. Add the eggs, one at a time, beating at high speed for each, until the mixture lightens.
That’s easy enough.
Fold the dry ingredients into the egg mixture. Stir in the maple syrup and fold in the ginger and carrots.
Pour the batter evenly into each liner. Bake the muffins for 20-30 minutes or until a toothpick inserted in the centre comes out clean.
Eat them warm - fresh out of the oven and let the tiredness drift away.
(Recipe and Photos courtesy of Emotional Baking©)
EB
Feel. Bake. Better.
It’s not just about baking something to get you through the day.
It’s not about eating the whole tray to feel better.
It’s about getting lost in the process.
It’s about enjoying every moment.
It’s about sharing it with people that support and care about you.
