Carrot Gingerbread Muffins
Yield
12 servingsPrep
8 minCook
25 minReady
36 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
golden raisins
|
|
532 | ml |
all-purpose flour
|
|
13 | ml |
ginger
ground |
|
1E+1 | ml |
cinnamon
|
|
1E+1 | ml |
baking powder
|
|
5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
1.3 | ml |
nutmeg
prefer freshly grind |
|
1 | pinch |
cloves, ground
|
* |
118 | ml |
butter, unsalted
softened |
|
118 | ml |
brown sugar
packed |
* |
59 | ml |
sugar
|
|
59 | ml |
molasses
|
|
5 | ml |
vanilla extract
|
|
2 | large |
eggs
|
|
177 | ml |
yogurt, plain
prefer 1% |
|
473 | ml |
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.