The Carrot Variation

Carrot Muffins

makes 18 muffins

3/4 C oat bran

3/4 C whole wheat pastry flour

3/4 C all-purpose flour

1/2 C toasted wheat germ

2 t cinnamon

2 t baking powder

1 t baking soda

1/2 C sugar

1/2 C olive oil

2 eggs

3/4 C greek yogurt

2 T lemon juice

2 t lemon zest

1 t vanilla

2 C shredded carrots

1 C dried cranberries

chopped crystallized ginger (or Crystallized Ginger Chips from Ginger People)

1. Preheat oven to 400°F.
2. Prepare muffin pan (baking cups or coat with cooking spray)
3. In large bowl, combine bran, both flours, wheat germ, cinnamon, baking powder, and baking soda.
4. In small bowl, whisk together sugar and olive oil. Whisk in eggs. Add yogurt, lemon juice, lemon zest, and vanilla. Mix well.
5. Fold yogurt mixture into flour mixture.
6. Gently fold carrots, then cranberries, into batter.
7. Divide batter among the muffin cups.
8. Sprinkle ginger bits on tops of muffins.
9. Bake muffins until golden brown -- 15 to 20 minutes.