Spiced Carrot Muffins
To make your own pumpkin-pie spice, combine one and a half teaspoons ground cinnamon with one-quarter teaspoon each ground ginger and nutmeg.
- Total Time:
- Yield: Makes 12
Source: Everyday Food, January/February 2004
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups plain yogurt
- 4 tablespoons melted unsalted butter
- 1 large egg
- 2 cups peeled, shredded carrots (about 5 medium)
Line 12 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 a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.