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    You are in: Home / Recipes / Double Ginger Carrot Muffins {big Ones] Recipe
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    Double Ginger Carrot Muffins {big Ones]

    Double Ginger Carrot Muffins {big Ones]. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    katew's Note:

    Yet another carrot muffin/cake recipe but quite a healthy one and really easy to do and very yummy.- this is a Julie le Clerc recipe from a NZ magazine.

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    Units: US | Metric


    1. 1
      Heat oven 160°C.
    2. 2
      Grease muffin tins.
    3. 3
      Combine sugar, oil, ginger and vanilla.
    4. 4
      Whisk then add eggs, beat till creamy.
    5. 5
      Stir in pineapple and carrot.
    6. 6
      Add sifted flour,salt, baking soda, ginger and cinnamon.
    7. 7
      Add coconut - mix all together.
    8. 8
      Spoon into greased muffin tins.
    9. 9
      Bake 30 - 40 minutes.
    10. 10
      When cool they can be frosted with cream chees frosting if desired.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on March 10, 2010


      These are totally delicious!!! I made these in my texas muffin tin and got 9 huge muffins from the mix.. They were full of flavour and oh so moist, I mean really light, fluffy, soft with the yummy crunchy top you expect from a muffin.. There is nothing like a warm muffin straight from the oven and these didn't dissapoint, not to mention how great my house smelled whilst these were cooking.. I added a little more ginger than stated as we do love our ginger in my family.. I will definitely be making these again.. They got huge praise and my son has already eaten 2 this morning.. Thanks for sharing Katew a fab recipe!!! :)

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    • on May 13, 2013


      These were moist and flavorful, but we found the cinnamon to be overpowering. I think 1 teaspoon instead of 1 tablespoon would be plenty. But it is a good base recipe that would lend itself to additions, such as dried cranberries, pumpkin seeds, nuts, etc. I am going to try them again and make them TRIPLE ginger by adding chopped, candied ginger.

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    • on January 11, 2011


      Nice flavour!! I made ours using Any Kind Muffins (Gluten Free) as a base to fit our diet using sweet rice flour instead of potato starch. I also did not use baking powder so instead added a bit extra baking soda and 1 tbs white vinegar (wet ingredients with wet). I used brown sugar, canola oil to be soy free, halal vanilla paste, sea salt, unsweetened desiccated coconut, plus the rest. I may make these again. Made for MAKE MY RECIPE~ Summer Tag Game.

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    Read All Reviews (4)


    Nutritional Facts for Double Ginger Carrot Muffins {big Ones]

    Serving Size: 1 (1398 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 404.5
    Calories from Fat 175
    Total Fat 19.4 g
    Saturated Fat 3.7 g
    Cholesterol 63.4 mg
    Sodium 125.4 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 2.2 g
    Sugars 26.4 g
    Protein 5.6 g

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