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Carrot-Ginger Muffins

Try this nutrient-rich version of a breakfast classic

Muffins are a great single-serving snack during cancer treatment, says Jodi Weinstein, RD. The ginger in this recipe from her book, Tell Me What to Eat Before, During, and After Cancer Treatment: Nutritional Guidelines for Patients and Their Loved Ones, adds flavor and helps relieve nausea.


8 oz. jar baby food carrots
2 eggs
¾ c. sugar
1 c. flour
½ c. oil
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. ground ginger


Preheat oven to 350 degrees. Grease 12 muffin tins with nonstick cooking spray. In a large mixing bowl, combine all ingredients and mix until dry ingredients are moistened well. If using an electric stand mixer, beat at medium speed until the batter is smooth. Pour the batter into prepared tins. Bake, uncovered, for 15 minutes or until a toothpick inserted into the center of one of the muffins comes out dry.

Yield: 12 muffins

Nutrition per serving (muffin): 186 calories, 2 g protein, 10 g fat, 22 g carbohydrates, 1 g fiber, 131 mg sodium, 35 mg cholesterol

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Last Updated 04/10/2009