Carrot Ginger Muffins are the perfect muffins. They have healthful ingredients such as carrots, pecans, and ginger, but also have a little dollop of sweetness on top. I love these muffins for that reason. Most muffins are full of sawdust fiber and you smile and attempt to enjoy them. Carrots contain fiber without the dry, and might I say, crabby attitude of bran. Have you ever really seen someone joyfully eating bran. No, I haven’t either. Enough Said.
Carrot Ginger Muffins aren’t just for Easter
Admit it. We often roll out the carrot cake recipe at Easter and forget this powerful baking ingredient the other months of the year. I do love a good carrot cake but now you can have this same taste year round with much less fuss. If you are in a crunch for time or don’t want the added sugar, then enjoy these Carrot Ginger Muffins without the added frosting.
Originally muffins were simply small versions of cakes but the definition in America has changed over time. Now, we refer to muffins as a small specialized cake features a specific ingredient. For example, blueberry muffins and bran muffins fit that definition. I am breaking the rule slightly by featuring two ingredients in the Carrot Ginger Muffins.
And yes, there really were “Muffin Men” that walked through the streets selling their freshly baked muffins. I could go for that now. I also wouldn’t mind having a milk man like we did in the seventies. Twice a week milk would be waiting for us in the galvanized metal cooler on our front porch. Times have modernized but have they really? I miss some of the conveniences of the past.
Shall we try an experiment? Make these Carrot Ginger Muffins and serve them to someone who isn’t expecting them. Include a cold glass of milk and reminisce about service oriented days of yore and about your favorite wholesome, homemade food from yesteryear. We might just be defining the future with our homage to the past all because of a little Carrot Ginger Muffin.