Okay so this is kind of cheating for Meatless Monday since it's not actually a meal and baked goods are generally meatless anyway but it's the only thing I've been able to make lately without, you know, hurling. It's out of the "What to Expect When You're Expecting" book.
Gingerbread Carrot Muffins a.k.a. Morningsickness Muffins (although Sam loves these and seems to think he's getting away with something when he convinces me to give him "mo'").
makes 12 muffins, I suggest doubling and freezing
1 cup whole wheat flour
1/4 cup ground flaxseed or wheat germ
1/4 cup old-fashioned rolled oats
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp baking soda
2/3 cup finely chopped dried apricots
1/2 cup chopped toasted walnuts or pecans (optional)
1 cup white grape juice concentrate
2 large eggs, lightly beaten
1 tsp vanilla extract
2 tsp minced, peeled fresh ginger
1 cup grated carrots
1. Preheat the oven to 375. Line your muffin tin. I suppose it would work just as well to spray the tin? 2. Place the whole wheat flour, flaxseed or wheat germ, oats, ginger, cinnamon, cloves and baking soda in a mixing bowl and stir to mix. Add apricots and nuts to the bowl, stir to blend. 3. Put juice concentrate, eggs, oil, vanilla and fresh ginger in another mixing bowl, whisk to blend. Add juice mixture to flour mixture and stir just until batter is smooth and well blended; be careful not to over mix. I never know exactly what that means. 4. Gently fold in carrots. Spoon batter into prepared muffin tin, dividing evenly among cups. 5. Bake until toothpick inserted into center of muffin comes out clean, about 20 minutes. 6. Transfer muffins to wire rack and let cool completely. The muffins can be stored in an airtight container for 3 days or individually wrapped in plastic wrap and then in an airtight container of freezer bag and frozen for up to a month.