Ginger-Carrot Muffins

• Cooking spray
• 2 cups all-purpose flour (about 9 ounces)
• 1/2 cup sugar
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup fat-free sour cream
• 1/4 cup canola oil
• 1/4 cup 1% low-fat milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1 large egg
• 3 cups grated carrot (about 6 medium)
• 1/2 cup dried currants
• 1/4 cup chopped pecans, toasted

1. Preheat oven to 350u0b0.
2. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine sour cream and next 5 ingredients (through egg), stirring well with a whisk; add to flour mixture, stirring just until moist. Add carrot, currants, and pecans; stir just until combined.
4. Spoon batter into prepared muffin cups. Bake at 350u0b0 for 25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately, and place on a wire rack.

cooking spray, flour, sugar, baking soda, ground ginger, salt, sour cream, canola oil, milk, vanilla, egg whites, egg, grated carrot, currants, pecans

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