Ginger Carrot Muffins

Ingredients

• 1 cup whole wheat flour
• 14 cup oat bran
• 14 cup ground flax seeds
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 12 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 large eggs
• lightly beaten
• 4 tablespoons canola oil
• 1 14 cups white grape juice concentrate
• 2 teaspoons fresh ginger
• grated
• 1 teaspoon vanilla extract
• 1 14 cups carrots
• grated
• 34 cup raisins
• 12 cup toasted walnuts
• chopped

Instructions

1. Preheat oven to 400F Line muffin tin with 12 paper liners.
2. In a mixing bowl combine the dry ingredients; flour, oat bran, flax seed, ground ginger, cinnamon, cloves, baking powder & baking soda.
3. Stir to mix.
4. In a second mixing bowl combine the wet ingredients; eggs, oil, grape juice, grated ginger, & vanilla.
5. Whisk to mix.
6. Add the wet mixture to the dry mixture and stir gently just until the batter is smooth.
7. Gently fold in the carrots, raisins & walnuts.
8. Spoon the batter evenly into muffin tins.
9. Bake until a toothpick inserted into the center comes out clean.
10. (about 20 minutes).
11. Transfer to wire rack to cool.
12. Can be stored in airtight container up to 3 days or individually wrapped and frozen in plastic wrap up to 3 months.