Carrot Cake Muffins Recipe

🧂 Ingredients

• 2 cups all-purpose flour

  (or 1 3/4 cup whole wheat flour)
• 1/2 cup granulated sugar
• 1 ½ teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup raisins

  (brown or golden) optional
• 2 cups finely grated carrots

  from about 3 large raw carrots
• 1/2 cup cooking oil
• 1/2 cup plain yogurt
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

• 1 Preheat the oven to 350℉ and grease or line muffin cups.
• 2 In a large bowl, whisk together the flour, sugar, baking powder, baking soda,
  cinnamon, ginger, nutmeg, and salt. In a separate small bowl, toss the raisins
  with 1 teaspoon of flour to prevent them from sticking together. Add the grated
  carrots and floured raisins to the dry ingredients.
• 3 Mix the oil, yogurt, brown sugar, eggs, and vanilla in a separate bowl.
• 4 Stir the wet ingredients into the dry ingredients just until combined. Divide
  the batter evenly into the prepared muffin cups– I like to use a large cookie
  scoop
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• 5 Bake for 20-25 minutes or until the tops are golden and a toothpick comes out
  clean.

Nutrition Info