Spiced Carrot Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
  • 1¾ cup unbleached all-purpose flour
  • ½ cup sugar
  • 1½ teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup plain yogurt
  • 4 tablespoons butter, melted
  • 1 egg
  • 2 cups shredded carrot, about 5 medium carrots
  1. Preheat oven to 375. Grease a muffin tin or line with silicon or paper liners and set aside. Combine the flour, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a large bowl and stir; set aside.
  2. In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt/sour cream mixture. Stir until just combined. Fold in shredded carrots.
  3. Scoop batter evenly into the prepared muffin cups. Bake for 20 minutes or until a toothpick inserted in center of one comes out clean. Serve warm.
Recipe by Natural Chow at http://naturalchow.com/2013/09/spiced-carrot-muffins/