Double Ginger Carrot Muffins {big Ones]

READY IN: 1hr
Recipe by katew

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.

Top Review by The Flying Chef

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!!! :)

Ingredients Nutrition

Directions

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

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