October Women's Cooking Group Recipes and Pictures! - Root and Gourd Theme

1. Spicy Carrot Ginger Muffins with Crystallized Ginger Topping - Nellie G.(adapted from www.eatingisart.com)

Ingredients:
3/4 c unsweetened apple sauce
1/2 c wheat bran or germ
1 1/4 c whole-wheat or other whole-grain flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1-2 tsp ground dried ginger (depending on your spice tolerance)
1 egg, beaten
1/2 c yogurt
1/2 c shredded carrots
4 tsp grated fresh ginger
3 Tbsp molasses or Barley Malt
1/4 c pumpkin seeds
1/4-1/2 cup sweetener (honey, agave, sucanant…)
1/4 cup of crystallized ginger
Preheat oven to 375°F. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger. In a separate bowl, combine apple sauce, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds. Spoon batter into paper-lined or buttered muffin cups.  Cut crystallized ginger into small pieces and sprinkle on top of muffins. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.