Ginger Carrot Muffins

• 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

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.

whole wheat flour, bran, ground flax seeds, ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, eggs, canola oil, white grape juice, fresh ginger, vanilla, carrots, raisins, walnuts

Taken from www.food.com/recipe/ginger-carrot-muffins-396188 (may not work)