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Carrot Gingerbread Muffins

 

These moist and scrumptious muffins are always welcomed by my family and friends!
44

Yield

12

servings

Prep

8

min

Cook

25

min

Ready

36

min

Trans-fat Free
 

Ingredients

½ cup golden raisins
2 ¼ cups all-purpose flour
2 ½ teaspoons ginger
ground
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
prefer freshly grind
*
1 pinch cloves, ground
*
½ cup butter, unsalted
softened
½ cup brown sugar
packed
*
¼ cup sugar
¼ cup molasses
1 teaspoon vanilla extract
2 large eggs
¾ cup yogurt, plain
prefer 1%
2 cups carrots
shredded

Directions

Preheat oven to 350℉ (180℃) degree.

In small bowl, sprinkle 2 teaspoons water over raisins.

Cover and microwave on high for 20 seconds, stir and set aside to let cool.

In medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.

In large bowl, beat butter with brown and white sugars with electrical mixer until light, 1 to 2 minutes.

Beat in molasses and vanilla extract, bean in eggs, 1 at a time.

Add flour mixture, yogurt until combined.

Fold in carrots and raisins just until combined.

Spoon into paper-lined or greased muffin cups.

Bake until a wood stick inserted in centre comes clean, about 25 minutes.

Transfer onto a wire rack and let cool completely.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 23935% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 183mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 78% Vitamin C 3%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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