Hard Chinese Dessert

Apple, Carrot, and Ginger Muffins

Name: Apple, Carrot, and Ginger Muffins
Prep time: 28 min
Cook time: 24 min
Total time: 52 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: cooking spray; 1.25 cups whole wheat flour; 1 cup rolled oats; 1.5 teaspoons baking powder; 1.5 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 0.5 teaspoons salt; 0.25 teaspoons ground nutmeg; 0.5 cups pure maple syrup; 0.5 cups Greek yogurt; 0.33 cups unsweetened applesauce; 2 eggs; 1.5 teaspoons vanilla extract; 2 cups finely shredded carrots; 1 cup shredded apple; 0.5 cups finely chopped crystallized ginger; 0.5 cups raisins; 0.5 cups chopped walnuts

Total Time

52 min

28m prep · 24m cook

Servings

4 people

Rating

—

Difficulty

Hard

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A good-for-you carrot and apple muffin that provides a hefty hit of ginger.

Ingredients

cooking spray
1.25 cups whole wheat flour
1 cup rolled oats
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
0.5 teaspoons salt
0.25 teaspoons ground nutmeg
0.5 cups pure maple syrup
0.5 cups Greek yogurt
0.33 cups unsweetened applesauce
2 eggs
1.5 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup shredded apple
0.5 cups finely chopped crystallized ginger
0.5 cups raisins
0.5 cups chopped walnuts

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
2

Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
3

Divide batter evenly between 16 prepared muffin cups, filling each to the top.
4

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.