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
Directions:
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.
That sounds delicious! I love the flavor of ginger!
These sound great and I bet they would go really well with both sweet and savoury foods.
The ginger/carrot combo sounds absolutely fabulous.
Hey there —
Just made these last night, and the texture is fantastic, but WAY too much nutmeg, and I only used about 1/4 tsp instead of the half teaspoon. Nutmeg was nearly all I could taste — maybe my nutmeg is extra fresh? I will definitely do these again without it though, as the texture and moistness are just perfect.
Hey Emily-glad you liked them. My husband is a nutmeg fiend, so they were extra nutmegy! Plus my ground ginger is extra strong and fresh so the nutmeg had to compete with that.
I made these for Easter brunch today and they were a big hit. This recipe is a keeper.
I noticed there were no instructions for what to do with the cornmeal in the recipe, so I just combined it with the dry ingredients.
Just made these and they are delicious! I love the hint of ginger along with the sweetness of the carrot. Its a new combination that I will be making again. Thanks for the recipe!
Hey Rachel —
Tried to post this yesterday but had a problem with my browser… After making your carrot muffins last week, I liked the texture so much I decided to try to play around with the recipe and turn it into a different kind of muffin… Thus was born Banana Oat Muffins, and they came out great! Here’s the recipe, just in case you feel like trying something new…
Banana Oat Walnut Muffins (makes 12)
3/4 cup buttermilk
3/4 cup mashed ripe banana (about two large bananas)
1 egg
2 Tbs canola oil
1 tsp vanilla
1/2 cup sugar
1/2 cup quick oats
1&1/2 cups all purpose flour
2 Tbs chopped toasted walnuts
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
Preheat oven to 375. Mix first six ingredients (buttermilk through sugar) together in a large bowl. Mix all other dry ingredients together in a small bowl, then add to the wet ingredients and mix until combined. Portion into muffin cups (I used muffin cup liners, otherwise grease the pan) so that cups are about 3/4 full… Bake 18-20 minutes, until browned on top and and a toothpick stuck in one comes out clean!
Baked these today. Delicious!