Carrot Ginger Muffins

Ingredients

2 cups flour
1 cup (packed) dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground ginger
1/4 tsp. salt
2 eggs, lightly beaten
1/2 cup sour cream
1/2 cup vegetable oil
2 cups grated carrots (about 2 large)
1/4 cup golden raisins
1/4 cup coarsely chopped walnuts
2 tbl grated fresh ginger.

DIRECTIONS

Preheat oven to 425 degrees.

Fresh ginger has a sharp refreshing taste while dried ground ginger is sweeter. This recipe call for both fresh and dried ginger.

In a large bowl, stir together the flour, baking powder, baking soda, ground ginger and salt. In a
small bowl combine eggs, sour cream, oil and mix until blended. Pour into dry ingredients and stir till just blended. Add the carrots, raisins, walnuts, and fresh ginger, and stir just until combined. Do not over mix. Divide the batter evenly among prepared muffin tin cups and bake between 15 to 20 minutes. The tops of the muffins are golden brown and when a tooth pick is inserted in the center of muffins comes out clean and dry.