With a pinch of cinnamon and a handfulof dried currants, these moist muffins tastelike a hybrid of carrot and spice cake.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Line 14 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.

  • Whisk together flours, sugar, bakingpowder, 1/2 teaspoon salt, and the cinnamonin a large bowl. Whisk togetheryogurt, oil, eggs, and egg whites in amedium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrotsand currants until combined.

  • Spoon batter into baking cups untileach is three-quarters full. Bake until atoothpick inserted into the center of eachcomes out clean, about 25 minutes.Transfer pans to wire racks, and let coolfor 10 minutes. Turn out muffinsonto racks, and let cool completely.


Parsnip-Rosemary Variation: For a more savory combination, omit the cinnamon, carrots, and currants. Fold in 1 cup grated parsnip (from 2 medium parsnips) and 3/4 teaspoon chopped fresh rosemary at the end of step 2. Sprinkle each muffin with a pinch of coarse salt before baking.