Carrot Ginger Muffins

2 Eggs
30g Sugar

125g AP Flour
125g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 Tbsp Ground Ginger
0.5 tsp Salt
0.25 tsp Cinnamon
0.25 tsp Allspice

125g Yogurt
75g Soy Milk
30g Canola Oil


2 tsp Fresh Ginger
250g Carrot

Bake at 375 for about 25 minutes.

Yield: Approx. 900g