Thanks to Kristen who is the great host of
for deciding that carrot and ginger should be the focus this month.
Fab, fab combo.
I’ve added my own little twist and created a super muffin that I already have requests to make again.
Carrot Gingerbread Muffins
(as always I make a huge batch so that they don’t disappear in two seconds; this recipe makes 12 humungous muffins or 24 regular sized ones)
Start with; 3 cups of grated carrot, 1 cup sugar and 1 cup of butter.
Add; 1 1/2 cups mollasses, 2 T. chopped, crystalized ginger, 4 tsp. ground ginger, 2 tsp. cinnamon, pinch cloves and 4 eggs.
Add 4 cups flour, 2 tsp. baking powder and 1 tsp. baking soda.
Stir until just combined and pour into muffins tins.
Bake for 15 minutes at 350 (or until a knife comes out cleanly when inserted)