Whole Wheat Carrot Muffins

Ingredients

• 10 tablespoons unsalted butter, melted and cooled a bit, plus more for greasing tin
• 2 cups finely grated carrot
• 1/4 cup fresh lemon juice from 2 lemons
• 2 large eggs, room temperature
• 3/4 liquid cup honey
• 1 cup whole wheat flour
• 1 cup cake flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger

Directions

1. Set an oven rack in the center of the oven, then heat it to 350 degrees. Butter the muffin tin.
2. Put the carrots in a medium bowl and toss them with the lemon juice. Add the eggs, butter, and honey, then whisk until everything is combined.
3. In a large bowl, whisk together the whole wheat flour, cake flour, salt, baking powder, baking soda, cinnamon, and ginger. Pour in the carrot mixture and stir with a wooden spoon until the batter comes together. Beat briskly with the wooden spoon for 30 seconds.
4. Divide the batter among the muffin tin wells, filling them slightly past halfway. Bake for 15-18 minutes, until the center of a muffin springs back after a gentle press with your fingertip.