Carrot-Walnut Muffins

This recipe comes from a German baking book I have, Backen Macht Freude (I guess that could be roughly translated as the Joy of Baking). It's from the German equivalent of Betty Crocker, Dr. Oetker. It says a lot about German culture that the baking icon has to be a doctor. Who's going to trust a recipe from just some person without a title?

Anyway, these are really good muffins. They are from the "Oh, a few carrots will definitely balance out all this butter" school of thought, so they're tender and not too dense.

If you have a scale that does grams, it might be in order here. My calculations may be off.

Carrot-Walnut Muffins

300 g./10.6 oz. (2 cups + 1 T.) flour--I used about 1/3 whole wheat

2 t. baking powder

1/4 t. salt

1 t. ginger

150 g./5.3 oz. (10 T.) melted butter or salad oil

200 g./7 oz. (14 T.) sour cream

2 eggs

2 T. lemon juice (about 1/2 a large lemon)

100 g./3.5 oz. carrot (1 large carrot), peeled and grated

100 g./3.5 oz. (about 1 c.) walnuts, chopped fine

Heat the oven to 350 and butter 12 large muffin cups (I actually got 14 muffins). In a large bowl, whisk together the flour, baking powder, salt and ginger. Dump in the butter, sour cream, eggs, lemon juice, carrots, and walnuts, and mix well but not too well--some lumps are OK. Scoop into the prepared muffin pans and bake for 20-25 minutes or until a toothpick comes out clean. Tell yourself that a doctor wrote this recipe, so it must be healthy.