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. 🙂
Adapted from Marthastewart.com
- 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
- 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.