Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) all-purpose flour

  2. 1/20 cup(s) wheat bran

  3. 1/20 cup(s) dark brown sugar

  4. 1 teaspoon(s) baking powder

  5. 1/20 teaspoon(s) baking soda

  6. 1/20 teaspoon(s) salt

  7. 1/20 teaspoon(s) ground ginger

  8. 1/4 teaspoon(s) cinnamon

  9. 6 tablespoon(s) vegetable oil

  10. 1/4 cup(s) applesauce

  11. 1 large egg

  12. 1/20 cup(s) (packed) shredded carrots

  13. 1 tablespoon(s) minced crystallized ginger

  14. 2 teaspoon(s) grated fresh ginger

Instructions Jump to Ingredients ↑

  1. Make the muffins: Preheat oven to 375 degrees F. Place 8 paper liners in the cups of a muffin pan and set aside. Combine the flour, bran, sugar, baking powder, baking soda, salt, ground ginger, and cinnamon in a medium bowl and set aside.

  2. Whisk together the vegetable oil, applesauce, and egg in a large bowl. Add the carrots, crystallized ginger, and fresh ginger and stir to combine.

  3. Add the dry ingredients to the egg mixture and stir until just combined. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when lightly touched -- 20 to 25 minutes. Cool on a wire rack.


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