Ginger-Carrot Muffins

Ingredients

• 2 teaspoons baking soda 
• 0.3 cup canola oil 
• 3 cups carrots grated ( 6 medium)
• 0.5 cup currants dried
• 1 large eggs 
• 2 large egg whites 
• 9 ounces flour all-purpose
• 1 teaspoon ground ginger 
• 0.3 cup milk 1% low-fat
• 0.3 cup pecans toasted chopped
• 0.3 teaspoon salt 
• 0.5 cup cup heavy whipping cream fat-free sour
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
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.
4. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture.
5. Combine sour cream and next 5 ingredients (through egg), stirring well with a whisk; add to flour mixture, stirring just until moist.
6. Add carrot, currants, and pecans; stir just until combined.
7. Spoon batter into prepared muffin cups.
8. Bake at 350 for 25 minutes or until muffins spring back when touched lightly in the center.
9. Remove muffins from pans immediately, and place on a wire rack.