Dessert

Ginger Carrot Cranberry Walnut Muffins is for Dessert.

Ginger Carrot Cranberry Walnut Muffins takes 15 minutes to prepare.

Ginger Carrot Cranberry Walnut Muffins takes 30 minutes to cook.

Ginger Carrot Cranberry Walnut Muffins makes 12 servings.

The ingredients for Ginger Carrot Cranberry Walnut Muffins are:

1/2 C. Whole Wheat Flour
1/2 C. Almond Flour
1 1/2 tsp. Baking Powder
2 tbsp. Butter
1/3 C. Brown Sugar (unpacked)
1/3 C. Granulated White Sugar
1 Lg Carrot (finely shredded)
1 tsp. Fresh Ginger (finely shredded)
1/4 C. Whole Organic Milk
1 Lg Egg (beaten)
1 tsp. Vanilla Extract
1/4 tsp. Ground Cinnamon
1/4 tsp. Dry Powdered Ginger
1/4 tsp. Allspice
1/4 C. Walnuts (chopped)
1/4 C. Cranberries (packed)

Here is how you make Ginger Carrot Cranberry Walnut Muffins:

Preheat oven to 350 degrees F.Spray muffin pan lightly with PAM or use paper muffin cups to line the metal muffin cups .Cut butter into small cubes and let soften to room temperature.In a large bowl, combine flour and baking powder with the butter, using a pastry cutter, two knives or your fingers to break down the butter into fine pieces into the flour.Add sugars, carrot, ginger, milk, beaten egg, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula.Add walnuts and cranberries...if using them and fold in.Check in 25 minutes...if toothpick inserted in center comes out clean they are done. If not allow to bake until toothpick comes out clean.Cool in muffin pan on rack for 5 minutes then remove muffins and put back on rack to complete the cooling process.Serving Size: Makes 12 MuffinsNumber of Servings: 12Recipe submitted by SparkPeople user JUNKLADYLIL.

The nutritional information for Ginger Carrot Cranberry Walnut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 128.4

• Total Fat: 6.2 g
• Cholesterol: 5.6 mg
• Sodium: 74.0 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 1.6 g
• Protein: 2.6 g