Ginger Carrot Muffins

Abba Gimel's Note:

My wife gets morning sickness worse than I have ever heard of. Ginger is supposed to help with the nausea. Here is "What to eat when you are expecting"

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1 cup whole wheat flour
• ¼ cup oat bran
• ¼ cup ground flax seeds
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 large eggs , lightly beaten
• 4 tablespoons canola oil
• 1 ¼ cups white grape juice concentrate
• 2 teaspoons fresh ginger , grated
• 1 teaspoon vanilla extract
• 1 ¼ cups carrots , grated
• ¾ cup raisins
• ½ cup toasted walnuts , chopped

Directions:

1. Preheat oven to 400°F Line muffin tin with 12 paper liners.
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. In a second mixing bowl combine the wet ingredients; eggs, oil, grape juice, grated ginger, & vanilla. Whisk to mix.
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. Spoon the batter evenly into muffin tins.
6. Bake until a toothpick inserted into the center comes out clean. (about 20 minutes).
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.