1 cup whole wheat pastry flour
3⁄4 cup whole wheat flour
1⁄2 cup sugar
1 1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon freshly grated nutmeg
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cloves
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
1⁄2 teaspoon vanilla extract
2 cups peeled, shredded carrots (about 5 medium carrots)
These muffins are delicious with homemade honey butter (mix 4 tablespoons butter with 1 tablespoon honey).
Preheat oven to 375°F. Grease a standard muffin tin (12 muffins) with butter or use paper muffin liners.
In a large bowl, stir together flour, sugar, spices, baking powder, baking soda, and salt; set aside.
In a separate bowl, whisk together yogurt, butter, vanilla and the 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. Bake muffins until a toothpick inserted in center of one comes out clean, about 20 – 30 minutes.
Transfer muffins to a cooling rack. Serve warm or at room temperature.