Spice Carrot Muffins
Ready In: 53 mins
Yields: 12 muffins
Ingredients
- 1 3⁄4 cups flour
- 2 teaspoons Chinese five spice powder
- 1 1⁄2 teaspoons ground ginger
- 2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup sugar
- 1 egg
- 3⁄4 cup plain yogurt (lower fat)
- 1⁄4 cup unsalted butter, melted
- 2 1⁄2 cups finely grated carrots
Directions
- Preheat oven to 375°; line 12 muffin cups with paper liners.
- In a large bowl, whisk together the flour, five-spice powder, ginger, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, egg, yogurt, and butter until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in carrots.
- Divide batter equally among the prepared muffin cups.
- Bake for 19-23 minutes or until tops are golden and a pick comes out clean.
- Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
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