Carrot Ginger Nine Grain Muffins

We’ve been on a muffin kick of late at the workplace, so I had to see if I could up the bar just a little bit with something along the multi-whole grains line.

These turned out quite good in fact, and I hope you’ll try them.

I used the 9-Grain flour blend from King Arthur Flour. I love working with some of these really intriguing whole grain blends offered by King Arthur, as I’m also looking to up the flavor in addition to banning the plain, the white, the refined, the blah from my diet for something nutritionally richer.

These were ever so light, with a really nice rise, and were very tender crumb and even texture. The flavor was balanced and wonderful, especially the day after - I baked Sunday and took them to work on Monday.

The recipe follows:

Carrot Ginger Nine Grain Muffins

1-3/4 cups King Arthur Nine-Grain Flour, or a combination of Whole Wheat, White Whole Wheat

1/2 cup Barley Flour

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