Carrot-Ginger Bran Muffins

Here’s a recipe that’s perfect for a lazy Saturday morning breakfast. Serve with fresh fruit and steaming cups of hot coffee and you’re off to a great start!

3/4 cup all-purpose flour
1/2 cup wheat bran
1/2 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
6 tablespoons vegetable oil
1/4 cup applesauce
1 large egg
1/2 cup shredded carrots, packed
1 tablespoon minced crystallized ginger
2 teaspoons grated fresh ginger

Preheat oven to 375 degrees F. Place 8 paper liners in the cups of a muffin pan and set aside. Combine the flour, bran, sugar, baking powder, baking soda, salt, ground ginger and cinnomon in a medium bowl and set aside. Whisk together the vegetable oil, applesauce, and egg in a large bowl. Add teh carrots, crystallized ginger, and fresh ginger and stir to combine. Add the dry ingredients to the egg mixture and stir until just combined. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when lightly touched — 20 to 25 minutes. Cool on a wire rack.

8 servings.