Ginger Carrot Cake Muffins
- 2 cups Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 cup Water
- 1 packet Pique Organic Ginger Digestion Elixir
- 1 cup Chopped Medjool Dates
- 1 cup Golden Raisins
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1/2 tsp Freshly Grated Nutmeg
- 1/2 cup Grated Carrot
- 1/3 cup Apricot Juice
- Small sauce pan
- Mixing bowls
- Muffin tin
Preheat oven to 375 degrees.
Mix together dry ingredients (flour, baking powder, baking soda, and salt) and set aside.
Add water and one packet Pique Organic Ginger Digestion Elixir to small sauce pan and stir until dissolved.
Add dates, raisins, cinnamon, ginger, cloves, and nutmeg to sauce pan.
Bring to a boil then reduce heat and simmer for 5 minutes.
Add grated carrots to large mixing bowl. Pour saucepan contents and apricot juice over carrots and mix well.
Slowly add dry ingredients to wet stirring until combined.
Lightly grease muffin tins and fill each well 3/4 of the way to the top.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.