Categories: Breakfast, Muffins
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons . baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup plain low-fat yogurt
- 4 tablespoons unsalted butter , melted
- 1 large egg
- 2 1/2 cups shredded carrots (about 5 medum)
Directions
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Line twelve cups of a standard muffin tin with paper liners; set aside.
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In a large bowl, stir together flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; set side.
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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.
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Spoon batter into prepared muffin cups (If desired, muffins can be baked immediately in a 375F 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.
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Preheat oven to 375°F 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.