Carrot-Ginger Breakfast Muffins
| Yield: | 12 Servings |
| Categories: | Biscuits, Breads |
| 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 |
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