Carrot Ginger Muffins

For the carrot-ginger muffins, preheat the oven to 200°C and line a muffin tin with paper cups. Squeeze the grated carrots well and mix with flour, cornstarch, baking powder, baking soda, salt and ginger.

Beat the egg with the oil until foamy. Add the sour cream and fold in the carrot-flour mixture. Pour the batter into the ramekins and bake in the oven at 200°C degrees for about 20 to 25 minutes until the carrot-ginger muffins are ready.

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