Breakfast

Gingered Carrot Cornmeal Muffins is for Breakfast, Snack.

Gingered Carrot Cornmeal Muffins takes several minutes to prepare.

Gingered Carrot Cornmeal Muffins takes several minutes to cook.

Gingered Carrot Cornmeal Muffins makes 12 servings.

The ingredients for Gingered Carrot Cornmeal Muffins are:

1 egg
1 3/4 cups flour
1/2 cup sugar
1/4 cup cornmeal
1 cup buttermilk, at room temperature
1/2 cup carrot, grated
2 tablespoons canola oil
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon salt

Here is how you make Gingered Carrot Cornmeal Muffins:

Preheat oven to 375. Grease or line 15 wells in a cupcake pan.In a large bowl, mix together buttermilk, sugar, oil, egg, and carrot.In a separate bowl, whisk together the salt, flour, cornmeal, ginger, nutmeg, baking soda and baking powder. Add to the wet ingredients and mix until just combined. The batter will be rather thick.Spoon batter into prepared wells, filling each 2/3 of the way. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.Cool in pan for a few minutes, then invert on a wire rack. Eat warm or at room temperature.Number of Servings: 12Recipe submitted by SparkPeople user MBJORGEN.

The nutritional information for Gingered Carrot Cornmeal Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 116.5

• Total Fat: 3.5 g
• Cholesterol: 17.7 mg
• Sodium: 186.8 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 1.1 g
• Protein: 3.6 g