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)
Rachel @ My Naturally Frugal Family said:
Oh yum and I love the pan you used. This certainly was a fun challenge and I loved that carrot and ginger was selected 🙂
Carrot Gingerbread muffins? That is a brilliant combination! I bet I could sneak those carrots in on Levi in a Gingerbread muffin and he would be none the wiser. Of course…the little strips of orange would have to be fixed. Carrot Baby food perhaps? Yum!
Melody ♪♫ said:
Such a beautiful tin! Where did you get that? Your muffins look absolutely beautiful! Nice recipe, thanks!
Heidi @ CrockPotLadies.com said:
Love the combo of carrot and ginger too. Your muffins look amazing. Love the pan you used too!
I love the tin you used for your muffins. Sometimes the shape is enough so that you just don't even need to bother with frosting. (unless it's my husband we are talking about…he must have frosting on EVERYTHING).
Beautiful muffin tin and a delicious sounding recipe.If you haven't already, I'd love for you to check out my Improv Cooking Challenge entry: Shrimp & Avocado Salad with Carrot Ginger DressingLisa~~Cook Lisa Cook
I am a big muffin eater and these sound yummy!Thanks for sharing.I made Ginger Glazed Carrots for the challenge.
These look delicious.
Ann from On Sutton Place said:
Oh I love your fancy muffin tin! It just makes the muffins so special. They, as always, look delicious. Happy Friday Jane!
Chandra@The Plaid and Paisley Kitchen said:
Love the Muffin pan you have! These look great! Thanks for sharing! Come check out my Carrot Cake Ice Cream
Kate @ FoodBabbles said:
Your muffins look so cute! And sound delicious!! Great use of the ingredients this month.
Ashley @ Kitchen Meets Girl said:
These look great, and that pan you used is so cute!
What a great recipe! It looks delicious!
Kiri W. said:
Mmmm, I love that you threw in gingerbread spices! How perfect 🙂 Well done with the challenge, I love how many people made desserts when I could only think savory!
Ooooh …. I love that you've added molasses to the mix. I can just imagine the beautiful flavors!
Tara @ secretsofamomaholic.com said:
I love carrot/ginger combos! I just had a great carrot/ginger soup last week that I'm still thinking about!