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Spiced Carrot Muffins Recipe

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This recipe for Spiced Carrot Muffins is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons pumpkin-pie spice (or 1 1/2 teaspoons ground cinnamon with one-quarter teaspoon each ground ginger and nutmeg)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup plain low-fat yogurt
4 tablespoons unsalted butter, melted
1 large egg
2 1/2 cups shredded carrots (about 5 medium)
Directions:
Directions:
Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda and salt; set aside.

In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture and add yogurt mixture. Stir until just combined. Fold in carrots.

Spoon batter into prepared muffin cups. Preheat oven to 375ºF. Bake muffins until a toothpick inserted in center of one comes out clean, about 20 minutes. Serve warm or at room temperature.

Makes 12 muffins.

 

 

 

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