Ginger Carrot Muffins with Ginger-Spice Butter

Makes 12 muffins


For the ginger carrot muffins

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons fresh nutmeg, grated
2 teaspoons fresh cinnamon, grated
½ teaspoon (a pinch) ground cloves
½ teaspoon salt
¼ cup light brown sugar
â…“ cup honey
1 cup soy yogurt
¼ cup coconut milk
1 teaspoon vanilla
2 teaspoons fresh ginger, peeled and grated
1 cup carrots, shredded
½ cup raisins
Coarse sugar

For the ginger-spice butter

½ stick margarine, softened
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh nutmeg, grated
1 teaspoon fresh cinnamon, grated


For the ginger carrot muffins

Preheat oven to 400°F. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.

In a large bowl whisk together flours, baking powder, baking soda, nutmeg, cinnamon, cloves, salt and sugar, and set aside. In another large mixing bowl whisk together honey, soy yogurt, coconut milk, vanilla and fresh ginger until smooth. Add in carrots and mix well. Combine together the flour and carrot mixtures a little at a time until thick but still smooth. Fold in the raisins and mix gently.

Pour the batter into the prepared muffin tins. Sprinkle course sugar over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, until golden brown and a toothpick that is inserted comes out clean. Serve with ginger-spice butter.

For the ginger-spice butter

In a small bowl combine all ingredients and mix well. Spread on warm muffins.