Spiced Carrot Muffins

Total Time: 20 mins Cook Time: 20 mins

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)

Recipe

• 1 line twelve cups of a standard muffin tin with paper liners; set aside.
• 2 in a large bowl, stir together flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; set side.
• 3 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.
• 4 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.
• 5 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.