Carrot Ginger Muffins

Tasty and nutritious your family will love these pretty muffins. These muffins use soft white wheat berries which when milled is pastry flour. Lower in gluten than bread flour which is made with hard wheat berries.  It is always best to weigh your ingredients, you will get a better finished product consistently.
Pre-Heat Oven: 425 degrees
Bake: 5 minutes at 425 degrees
Bake: 12 minutes at 375 degrees
Yields: 12 Muffins

Ingredients:
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
                  or
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)

Directions:

• 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

• 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.