I threw these muffins together this afternoon so I’d have something different to have for breakfast this week. Well, that and I had carrots sitting in the fridge and wasn’t motivated to both make and frost carrot cake or cupcakes. It wound up being a good decision! I didn’t have high hopes for these muffins. I figured with only 4 tablespoons of butter in the entire batch, they’d be boring (read healthy). They were, however, really good! I think the pumpkin pie spice really works well with the carrot, making the muffins taste sweeter than I expected. They were really moist and had great texture too. I love when I am pleasantly surprised by a recipe. These will be a delicious breakfast this week!
By Tracey
Spiced Carrot Muffins
from MarthaStewart.com
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups plain yogurt
- 4 tablespoons melted unsalted butter (I used buttermilk)
- 1 large egg
- 2 cups peeled, shredded carrots (about 5 medium)
Directions:
Line 12 cups 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 a separate bowl, whisk together yogurt, butter, and 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. If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes. Alternatively, you can 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 degrees. 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.
