If you liked my recipe for Carrot-Ginger Salad, you will LOVE this recipe for Carrot Ginger muffins! (a budget friendly way to use your leftover carrot salad) Recipe idea from: http://www.mykitchenaddiction.com/2012/02/ginger-carrot-muffins/
Your heart and waist line will thank you for this treat! Did you know that you can replace oil with apple sauce in baking recipes? 🙂
Making healthier food choices can lead to a healthier lifestyle. Applesauce is a healthier option than oil, and may be substituted when you are baking. Substitute applesauce for oil by cutting the amount of oil recommended by two-thirds and replace with applesauce. For example, if a recipe calls for 1½ cups of oil, substitute 1 cup of applesauce and use ½ cup of oil.
Applesauce cuts the sodium and fat bakers get with using oil and provides you with a great source of fiber and antioxidants…. but did you know applesauce is full of many helpful flavonoids as well? It will help to reduce inflammation in the blood vessels and joints, which relieves pain from arthritis and promotes healthy blood flow.
For a budget friendly and heart happy breakfast, give these a try!
Ginger Carrot Muffins
Makes 6 jumbo muffins
(or 12 regular muffins)
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/2 cup lightly packed dark brown sugar
- 2 eggs
- 1 cup finely shredded carrots (Use leftover carrot salad- Note: do not use juices from salad)
- 1/2 cup unsweetened apple sauce
- 1 tablespoon finely grated fresh ginger (Not needed if using leftover salad)
- 1 teaspoon vanilla extract
- 1 1/4 cups whole wheat flour
- 1/2 cup old fashioned rolled oats, pulsed in the food processor
- 1/4 cup ground flax
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
Preheat the oven to 350°F. Line a jumbo muffin pan with 6 large paper muffin cups (or lightly grease), and set aside.
In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating after each addition until the egg is completely incorporated into the creamed mixture. Add in the shredded carrots, apple sauce, fresh ginger, and vanilla. Beat until well mixed.
Meanwhile, in a separate mixing bowl, whisk together the whole wheat flour, rolled oats, ground flax, baking soda, ground cinnamon, ground ginger, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dry ingredients are just incorporated.
Spoon the batter into the prepared muffin pan. Bake for approximately 30 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.