Pre-Heat Oven: 425 degrees
Bake: 5 minutes at 425 degrees
Bake: 12 minutes at 375 degrees
Yields: 12 Muffins
2 c. + 2 T. soft white flour (270g)
3/4 c. sugar (150g)
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. salt
1/4 c. diced crystallized ginger
2 T. grated fresh ginger ( or 1 1/2 tsp. dry)
1 tsp. vanilla
2 large eggs
1 c. buttermilk (245g)
1/3 c. vegetable oil (75g)
2 c. grated carrots (about 2 good sized carrots (150g)
1/4 c. walnuts chopped (30g)
- In a medium sized bowl, whisk together the dry ingredient including the crystallized ginger or substitution.
- In a smaller bowl, whisk together the eggs, buttermilk and oil.
- Make a well in the center of the dry ingredients and add the liquid mixture to the dry. Stir the mixture with a few strokes, there should be no streaks of dry ingredients but will be lumps.
- Gently fold in the carrots and walnuts into the mixture.
- Grease 12 muffins cups or use paper liners. Fill the cup 3/4 to 7/8 full use a #12 scoop which is 1/3 of a cup.
- Allow the muffin to rest 2 hours in the fridge before baking.
- Sprinkle the top of each with coarse sugar before putting them into the oven.
- Bake for 15-20 minutes total time
- Bake the first 5 minutes at 425 degrees, then turn down the oven and finish baking for 10-15 minutes at 375 degrees. They are done when a tooth pick comes out clean when inserted into the center of the muffins.
Cool for 5 minutes before removing them from the pan. You could also ice them with a cream cheese icing.