Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Breakfast Recipes

Bundt Cake Recipes

Ann Kathleen Mckay's Strawberry Cake a La Dacquoise

Ann Kathleen Mckay's Strawberry Cake a La Dacquoise Recipe
1 ea Genoise, 9 inch 2 c Buttercream 1/4 c Eau de Vie Framboise (raspberry brandy) 1 c...

read more

CarrotGinger Breakfast Muffins Recipe

CarrotGinger Breakfast Muffins recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print CarrotGinger Breakfast Muffins recipe  PDF



safflower oil to coat muffin tin 2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon herbal salt substitute
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons grated gingerroot
1/2 cup nonfat yogurt or buttermilk
1/4 cup safflower oil
1/4 cup maple syrup
1/4 cup light honey
3 eggs
2 cups grated carrot

1. Preheat oven to 400 degrees F. Lightly oil a 12 hole muffin tin.
2. In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon.
3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs.
4. Stir together contents of both bowls, then stir in carrots. Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes. Remove from pan let cool.
Makes 1 dozen muffins.

CarrotGinger Breakfast Muffins recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
112 people have voted
Last Reviewed on 2019-01-15



Tuesday, Jan 15 2019 Download & Print CarrotGinger Breakfast Muffins recipe  PDF   Breakfast recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Cheese Fondue 2

New Cooking Recipes

Soupe a L'Onion
Soupe a L'Onion Recipe


4 lg Onions 1/4 c Dry vermouth 1 tb Butter Salt and Pepper to taste 1 tb Oil 2 ts Oil 1/4 ts Sugar 1 Garlic clove 2 tb Flour 2 tb Cognac 6 c Beef broth 1 c Grated swiss cheese 4 sl French bread cut 1/2 thick In a covered 4 quart saucepan, cook the thinly sliced onions slowly with the butter and 1 Tbs oil for about 15 minutes. Keep covered, stir occasionally. Uncover and increase heat to moderate. Add sugar and saute onions until golden brown, about 30 minutes. Sprinkle onions with flour and stir over heat for 2 or 3 minutes. Blend in hot broth a...

Cooking Magazines: Easy Soup Recipes » January 2019   Easy Soup recipes RSS   Thumsb up

Dish Of The Day

Peaches'N Cream Bread

Peaches'N Cream Bread Recipe
Dee Penrod FGGT98B 1 pk Yeast 2 1/2 c Bread flour 1/2 c Wheat flour 1 tb Gluten 1/4 c Brown...
read more

Category: » Gluten Free Recipes

View more dishes

>