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.

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

 .

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.

Muffins

Whole Wheat Maple Walnut Muffins with Currants

I've been using this recipe since the 1970s. It's so versatile it could have 100 different names. The original name was Whole Wheat Muffins.

Lemon Cardamom Biscotti

I took a basic biscotti recipe and made it very lemony.

Barack Biscotti

The first time I made this reicpe, the country was celebrating President Obama's inauguration.