Ginger-Carrot Muffins

In my latest exploration of healthier snack food, I am trying my hand at muffins. I have a weakness for coffee shop muffins, but of course they are a "sometimes food". Instead, I am trying healthier, homemade muffins of various kinds. These, based on a recipe from Cooking Light (August 2007), are a first try:


1 cup all-purpose flour
1/4 cup cane sugar
1 tsp. baking soda
1/2 tsp. ground ginger
1/8 tsp. salt
1/4 cup plain, low-fat yogurt
1/8 cup grapeseed oil
1/8 cup low-fat milk
1/2 tsp. vanilla extract
1 egg
1 egg white
1 1/2 cups grated carrot
1/4 cup dried currants (or raisins)
1/8 cup chopped pecans, toasted

Preheat the oven to 350 degrees Fahrenheit. Either grease a muffin tin or place paper muffin cup liners in the tin.

Combine the flour, baking soda, ginger, and salt in a large bowl and stir with a whisk. Make a well in the center of the mixture. In a smaller bowl, combine yogurt, grapeseed oil, milk, vanilla extract, egg white, and whole egg. Whisk together well and then add to the dry ingredients. Stir until just moist. Add carrots, currants and pecans and fold in carefully.

Spoon the batter into the muffin tin. Bake at 350 degrees for 25 minutes, until muffins spring back in the center. Remove from pan immediately and let cool on a wire rack. (They are also really good on re-heat).

Yields 9 muffins.