Carrot Gingerbread Muffins

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.