How To Make Spiced Carrot Muffins
These carrot muffins are perfectly spiced goodies that are great for breakfast and even as a dessert. You can even make them ahead!
Serves:
Ingredients
- 1¾cupsall purpose flour
- ¾cupsugar
- 2tsppumpkin pie spice
- 2tspbaking powder
- ¾tspbaking soda
- ½tspsalt
- ¾cupplain low fat yogurt
- 4tbspunsalted butter
- 1large egg
- 2½cupscarrots,shredded
Equipments
Instructions
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Line twelve 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.
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In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture.
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Stir until just combined.
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Fold in carrots.
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Spoon batter into prepared muffin cups.
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Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
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Preheat oven to 375 degrees F.
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Bake muffins (still frozen) for about 30 minutes until a toothpick inserted in center of one comes out clean.
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Transfer to a rack.
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Serve warm or at room temperature.
Nutrition
- Calories: 176.05kcal
- Fat: 4.75g
- Saturated Fat: 2.77g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.24g
- Polyunsaturated Fat: 0.34g
- Carbohydrates: 30.33g
- Fiber: 1.25g
- Sugar: 14.85g
- Protein: 3.50g
- Cholesterol: 26.60mg
- Sodium: 189.98mg
- Calcium: 101.14mg
- Potassium: 145.73mg
- Iron: 1.16mg
- Vitamin A: 253.45µg
- Vitamin C: 1.69mg
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