Are you a ginger lover or a ginger hater?

Last week I challenged myself to make up some recipes that featured ginger. After making a lime and ginger pico de gallo and a green and orange ginger smoothie and sharing the recipes on my instagram page, I discovered more people were ginger-adverse than I realized.

To bring them over to the ginger lovers’ side of things, I decided a delicious baked good would be an irresistible and subtle way to introduce the sometimes strong ginger flavour.

What I came up with was these lemon & ginger carrot muffins, and as expected, even my dad and my husband (both vocal ginger haters) tried and loved them. There’s something so warm and comforting about them, and they’re so full of flavour you’ll wake up your taste buds.

These are also a great way to introduce ginger to your early eater. In order to help my girls develop a taste for a wide range of food, I try to incorporate spices in many of the foods we eat each week. I add cumin and turmeric to our eggs, sprinkle basil on our tomatoes, and cover sweet potatoes in smoked paprika or garam masala.

I’ve made these muffins again already because they’re so easy – all you need is a single bowl.

Carrot muffins are a staple for me when I’m baking for my baby and toddler because you can pack them full of vitamin A packed carrots, a food I find is difficult to get my girls to eat. As always, I followed my healthy muffin formula to make sure our snacks are sources of key nutrients. These muffins are totally sugar free and use apple sauce and agave for sweetness (no honey when cooking or baking for babies under the age of one).

What I’ve found is that the key to successfully incorporating ginger into your meals is to pair it with citrus. With my salsa, I paired ginger with lime. With the green smoothie, I paired it with orange. And with these muffins, the spicy ginger makes a perfect match with zesty and fresh lemon.

You can use either fresh ginger or dried ginger for this recipe. If using fresh, try using a spoon to peel your ginger for minimal waste (video tutorial below). I’ve been trying to master this but so far not having much success. Let me know if you have a trick! Otherwise, you can use a knife and save the peels for tea.

This recipe is perfection for about 10 muffins, so go ahead and make up a double batch if you’d like more. They freeze beautifully and make a nice addition to a breakfast or brunch buffet.

Do you have a favourite ginger recipe? Has anyone ever made anything with ginger and grapefruit? I’d love to know!

Lemon and Ginger Carrot Muffins

Yield: 10 muffins

Ingredients

  • 1 1/2 cups whole wheat flour (sub 1/4 cup for almond flour if you have it)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp salt
  • 2 tbsp melted butter
  • 1 egg, beaten
  • 1 cup applesauce
  • 1/2 cup agave (or honey if not serving to child <12 months old)
  • 1 tsp real vanilla extract
  • 1 cup grated carrot
  • 1 heaping tbsp lemon zest

Instructions

  1. Turn oven to 350 and grease muffin tins with butter or coconut oil
  2. Whisk to combine dry ingredients in a large mixing bowl
  3. Make a well in middle of mixing bowl (move dry ingredients up the sides) and add wet ingredients
  4. Mix until combined
  5. Fold in carrots and lemon zest
  6. Pour into muffin tins
  7. Bake for 16-20 minutes
http://thegingerroot.ca/2017/07/23/lemon-ginger-carrot-muffins/


Author

Lindsay