Made with whole grain spelt flour & packed with carrots, it's okay to have them for breakfast or a snack and no need to feel guilty about it.
I live at around 7,500 feet above sea level so baking is always a bit of an experiment. Baking at high altitude is often a challenge, but then I throw in different flours like Spelt or other ancient grains or gluten free flours to really mess things up. I definitely have my share of fails. So when I figure out a recipe that works I get very excited, and I'm pretty excited about these Carrot Ginger Muffins. Click on the image above for complete recipe.
DISCLAIMER: This works at high altitude, you might need to modify for lower elevations-sea level. Typically at high altitude you lower the sugar and add a little flour to a regular recipe. So if you're trying my recipe at a low elevation, good luck... Just kidding, try reducing the flour to 2 1/4 cups and adding 2 tablespoons of sugar, leave the brown sugar at 1/3 of a cup. You might also reduce the baking powder to 1 1/2 teaspoons. That's my guess. Let me know how it goes.
So, to all my fellow high altitude bakers, this one's for you!
Combine the dry ingredients and then incorporate the wet ingredients. Stir it together by hand, so the batter doesn't get over mixed. This recipe makes 12 muffins. Fill the cups & top with the Crumb Topping to give them that bakery look.
Bake.... and presto!
YUM-M-M