March 20, 2008

Gingered Carrot Cornmeal Muffins

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

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.

My thoughts:
Why is it that every Spring, I have the urge to make something with carrots? I don't know, but you really don't need an excuse to make these yummy muffins. The cornmeal adds just enough crunch to be satisfying without taking it to cornbread territory. Ginger is a perfect companion to carrots, the spicy flavor accents the natural sweetness of the carrot. They store really well and stay fresh up to about five days, perfect for making on the weekend and taking for lunch all week.