Carrot Muffins

Pair with homemade honey butter for a delicious treat

Ingredients:

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)

Ingredients:

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)

Directions:

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.