Carrot Ginger Muffins

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4 eggs

1 3/4 cups brown cane sugar

3/4 cup Fustini's Arbequina Olive Oil

1/2 cup flax seed meal

1/4 cup Fustini's Walnut Oil

2 1/2 t vanilla

2 t orange zest

2 1/2 cups carrots, grated

2 T fresh ginger, grated

3 cups white whole wheat flour

1 t salt

2 t baking powder

1 t baking soda

1 1/2 t nutmeg

1 1/2 t cinnamon

1 cup walnuts

Demerara sugar for lightly sprinkling on top

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