Foodie Friday: Recipe - Carrot-Ginger Muffins

Muffins are a great single-serving snack, and these Carrot-Ginger Muffins are a snack that often also appeals to people undergoing cancer treatment. These muffins are both tasty and nutritious, and may help relieve nausea.


8 oz. jar baby food carrots
2 eggs
3/4 c. sugar
1 c. flour
1/2 c. oil
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground ginger


1. Preheat oven to 350 degrees.
2. Grease 12 muffin tins with nonstick cooking spray.
3. In a large mixing bowl, combine all ingredients and mix until dry ingredients are moistened well. If using an electric stand mixer, beat at medium speed until the batter is smooth.
Pour the batter into prepared tins. Bake, uncovered, for 15 minutes or until a toothpick inserted into the center of one of the muffins comes out dry.

Yield: 12 muffins

Nutrition per serving (muffin): 186 calories, 2 g protein, 10 g fat, 22 g carbohydrates, 1 g fiber, 131 mg sodium, 35 mg cholesterol

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