Carrot, Ginger & Apple Muffins

• 1 1/2 cups Spelt Flour
• 1/2 cup All Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 tablespoon Cinnamon
• 2 Eggs
• 1 tablespoon Finely Minced Ginger
• 1/2 cup Grapeseed Oil
• 1/2 cup Maple Syrup + 1 1/2 Tablespoon
• 1 cup Greek Yogurt
• 1 cup Shredded Carrots
• 1 cup Diced Granny Smith Apple
• 2-3 tablespoons Demerara Sugar ~ Optional

1. Pre-heat oven to 350F, and set rack to the center of the over.
2. Whisk together all dry ingredients in a medium bowl and set aside.
3. In another bowl, combine oil, eggs, vanilla, ginger, and greek yogurt and mix until smooth, then add in the diced apples and shredded carrots. Be sure to squeeze out excess water from carrots if needed.
4. Pour the wet ingredients into the dry and mix with a spoon or spatula until just combined. Be sure to not over mix the batter. Then, divide batter evenly amongst 12 cupcake liners.
5. If desired, sprinkle each cupcake with a small amount of demerara sugar.
6. Leave in tray for a few minutes, and then transfer to a cooling rack.

flour, flour, baking powder, baking soda, cinnamon, eggs, ginger, grapeseed oil, maple syrup , greek yogurt, carrots, sugar

Taken from food52.com/recipes/27203-carrot-ginger-apple-muffins (may not work)