Spiced Carrot Muffins
- Makes 12
- Prep time: 10 minutes
- Total time: 45 minutes
Keep a batch of unbaked muffins in the freezer, and you’ll always have breakfast or an afternoon snack ready for the oven; there’s no need to thaw. The batter goes in the paper-lined muffin tin, then into the freezer. Once frozen, the individual cups can be transferred to plastic storage bags. Be sure to bake the batter in a muffin tin, though, to give the muffins shape.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plain low-fat yogurt
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 2 1/2 cup shredded carrots (about 5 medium)
Directions
- Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
- In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
- Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375° oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
- Preheat oven to 375°. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
Note: To make your own pumpkin-pie spice, combine one and a half teaspoons ground cinnamon with one-quarter teaspoon each ground ginger and nutmeg.
Source: Everyday Food - Issue 9, January/February 2004, Page 16.