Categories: Breakfast, Muffins
Ingredients
- 1/2 cup golden raisin
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1/2 cup unsalted butter , softened
- 1/2 cup brown sugar , packed
- 1/4 cup granulated sugar
- 1/4 cup fancy molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cup 1% plain yogurt
- 2 cups shredded carrots
Directions
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In small bowl, sprinkle 2 teaspoons water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to cool.
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In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
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In large bowl, beat butter with brown and granulated sugars, until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, one at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.
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Bake in 350F oven until cake tester inserted in center comes out clean, about 25 minutes. Transfer to rack; let cool.