Carrot, Currant, and Candied Ginger Muffins

• They are loaded! (See second photo.) This recipe fit into 12 muffin cups -- but just barely.
• I happened to have walnut oil that I wanted to use up but canola is my usual first choice for muffins.
• If you don't have (or don't like) currants, you can use raisins or chopped dried fruit -- or more carrots.

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Adapted from: The Tassajara Bread Book
Makes 1 dozen (or more) muffins -- see note above

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2 cups whole wheat flour

2 teaspoons baking powder

½ teaspoon cinnamon

Click to enlarge.

¼ teaspoon nutmeg

½ teaspoon salt

1 egg, beaten

¼ cup canola oil

¼ cup honey

1½ cups skim milk
1 packed cup grated carrot
1 cup currants
1 cup slivered almonds
2 -4 tablespoons diced candied ginger

• Preheat oven to 400°.
• Grease muffin cups (or line cups with muffin papers).
• Combine dry ingredients.
• Combine wet ingredients.
• Mix the wet and dry ingredients together just until the flour is moistened. The batter should be lumpy. Overbeating will create tunnels in the muffins.
• Add the carrots, currants, almonds, and candied ginger. Mix just until combined.
• Spoon batter into muffin cups.
• Bake 15-20 minutes. Muffins should spring back when you touch them with with your finger. Remember, they continue to cook after they come out of the oven.