LEMON-GINGER MUFFINS
Yield 12 muffins
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 375F. Line a standard-size muffin tin with paper liners. 2. In large bowl, combine the whole-wheat flour, flaxseed, oats, ground ginger, and baking soda. Stir in nuts. 3. In medium bowl, combine juice concentrate, eggs, oil, vanilla, fresh ginger, and lemon zest. Whisk to blend. Add the juice mixture to the flour mixture, and stir gently just until the batter is smooth and well blended; do not overmix. 4. Gently fold in carrots. Spoon batter evenly into prepared muffin tin. Bake about 20 minutes, until a toothpick inserted into the center comes out clean. 5. Transfer to a wire rack and let cool 10 minutes. Remove muffins from tin; let cool completely. Muffins can be stored in an airtight container for 3 days or individually wrapped in plastic wrap (and then in an airtight container or freezer bag) and frozen for a month.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wed Wince
[email protected]I found the ginger flavor to be a bit overpowering in these muffins.
Md maidul Islam
[email protected]These muffins are a bit too tart for my taste, but I still enjoyed them.
Irene Lowry
[email protected]I've tried several lemon-ginger muffin recipes and this one is definitely the best. The muffins are moist and fluffy and the flavor is perfect.
seif ahmed
[email protected]These muffins are so easy to make and they always turn out perfectly. I love that I can just throw all the ingredients in a bowl and mix them up.
Braelyn “Brae” Jackson
[email protected]I'm not a big fan of lemon-flavored baked goods, but I actually really enjoyed these muffins. The ginger flavor really balances out the lemon.
Damein Pillay
[email protected]These muffins are delicious! I love the way the lemon and ginger flavors complement each other.
RJ SahinAlom
[email protected]I found these muffins to be a bit dry. I think I'll add some extra butter or oil next time.
Kawthar Alabrihim
[email protected]These muffins are a bit too sweet for my taste, but they're still good.
M Faiq
[email protected]I've made these muffins several times now and they always turn out perfectly. They're a great grab-and-go breakfast or snack.
Niraj singhania
[email protected]These muffins are so moist and flavorful! I especially love the ginger in them.
Lynne Mapesa
[email protected]I love the bright, citrusy flavor of these muffins. They're also really easy to make, which is a bonus.
Macrine Kunda
[email protected]These muffins were a hit with my family! The lemon-ginger combination was perfectly balanced and the muffins were moist and fluffy. I will definitely be making these again.