I was browsing around Martha’s website and found a recipe for these. They looked and sounded wonderful. Since I had a huge 5 pound bag of carrots that I needed to eat and I couldn’t think of a better way to use them up…well..besides a yummy carrot cake with cream cheese frosting….but with the summer months on their way I thought better of it and sided on making these more healthy muffins. They were definitely the next best thing!
I made a few changes to the original recipe, due to it being much more dense and thick than I had expected it to be. My final recipe is below. These were fantastic. Perfect addition for breakfast or snack. I’m sure they would be great with honey, cinnamon butter as well 🙂 But as I said above, I’m trying to behave. 🙂
Ingredients
Adapted from Marthastewart.com
Makes 12
- 1 3/4 cups all-purpose flour
- 3/4 cup brown sugar
- 2 teaspoons apple-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
- 1 1/2 cups shredded (about 5 medium) carrots
- 1/4 cup milk
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 degrees 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 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.
These look so good – my husband loves carrot cake, so I bet he’d love these too!
Those look and sound delicious!
These look wonderful….I will try and make them!
Thanks everyone for your sweet comments. These muffins have gotten better each day as the week went on. And I froze some of them so hopefully they will taste just as good from the freezer.
-Jenna
those muffins look so good! i always make my bf carrot cake, he loooves it!!
Alessa,
Thanks 🙂 CC is the BEST cake out there for sure!
-Jenna
Oh my dear foodie heaven! those look divine! I bet they smell soooo good!
Those look SO good! I just got some carrots from my CSA too!
Janeterin and Monique
Thank you for your comments 🙂 they DID SMELL delish and tasted great!!
-Jenna
Ohhhhhhhh my gosh. Those look absolutely wonderful!
Ok I have totally been searching the net for a carrot muffin recipe today and I think yours is the winner!
Thank you Courtney!!
Sarah, Let me know how they turn out for you! 🙂
-Jenna
Those muffins look fantastic! Kind of like a healthy version of carrot cake!
wow those look amazing 🙂
Cleanveggiex3-Thank you 🙂
-Jenna
Nothing beats a delicious muffin! Those look fantastic!
I LOVE carrot muffins, this one looks yummy and healthy 🙂
OMG loved reading this blogpost. I added your feed to my google reader.
These were fantastic. Thanks!