Welcome Spring

Ginger-Carrot Mini Muffins

Makes 24

1½ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cinnamon
2 large eggs
½ cup salted butter, melted
½ cup firmly packed light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
2 cups lightly packed finely shredded carrots
1 tablespoon minced crystallized ginger

1. Preheat oven to 350°. Spray a 24-well mini muffin pan* with nonstick cooking spray with flour.

2. In a large bowl, combine flour, baking powder, ground ginger, salt, and cinnamon, whisking well. Set aside.

3. In a medium bowl, combine eggs, melted butter, brown sugar, granulated sugar, and vanilla extract, stirring well. Add carrots, stirring until incorporated.

4. Add carrot mixture to flour mixture, stirring lightly just until ingredients are incorporated. (Don’t overmix, as this will make muffins tough.)

5. Drop 1½ tablespoons batter into each well of prepared muffin pan. Sprinkle tops of batter with minced crystallized ginger.

Bake until light