Carrot Gingerbread Muffins
Ready In: 25 mins
Yields: 12 muffins
Ingredients
- 1⁄2 cup golden raisin
- 2 1⁄4 cups all-purpose flour
- 2 1⁄2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup granulated sugar
- 1⁄4 cup fancy molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 3⁄4 cup 1% plain yogurt
- 2 cups shredded carrots
Directions
- In small bowl, sprinkle 2 teaspoons water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to cool.
- In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
- In large bowl, beat butter with brown and granulated sugars, until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, one at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.
- Bake in 350F oven until cake tester inserted in center comes out clean, about 25 minutes. Transfer to rack; let cool.
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