Ginger Carrot Muffins

Ingredients

• 1 cup whole wheat flour
• 1/4 cup oat bran
• 1/4 cup ground flax seeds
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 large eggs, lightly beaten
• 4 tablespoons canola oil
• 1 1/4 cups white grape juice concentrate
• 2 teaspoons fresh ginger, grated
• 1 teaspoon vanilla extract
• 1 1/4 cups carrots, grated
• 3/4 cup raisins
• 1/2 cup toasted walnuts, chopped

Directions

1. 1

   Preheat oven to 400°F Line muffin tin with 12 paper liners.

2. 2

   In a mixing bowl combine the dry ingredients; flour, oat bran, flax seed, ground ginger, cinnamon, cloves, baking powder & baking soda. Stir to mix.

3. 3

   In a second mixing bowl combine the wet ingredients; eggs, oil, grape juice, grated ginger, & vanilla. Whisk to mix.

4. 4

   Add the wet mixture to the dry mixture and stir gently just until the batter is smooth. Gently fold in the carrots, raisins & walnuts.

5. 5

   Spoon the batter evenly into muffin tins.

6. 6

   Bake until a toothpick inserted into the center comes out clean. (about 20 minutes).

7. 7

   Transfer to wire rack to cool. Can be stored in airtight container up to 3 days or individually wrapped and frozen in plastic wrap up to 3 months.