Carrot Yogurt Muffins
- 1 3/4 cups grated carrots
- 1 3/4 cups flour
- 1 1/4 cups plain yogurt
- 1/4 cup canola oil
- 1 egg
- 1 1/2 inch knob ginger grated
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- pinch salt
- 1/3 cup chopped walnuts
- Preheat oven to 350. Line 12 wells in a muffin tin. Set aside. (I actually ended up making about 15 muffins but I think I underfilled some as some of the muffins came out pretty dinky. You might want to have a second muffin tin ready just in case.)
- In a large bowl or bowl of a stand mixer, mix together the carrots, flour, yogurt, oil, egg, gingers, baking powder, and salt until a fairly smooth, uniform batter forms. Fold in the walnuts.
- Evenly divide the batter between each well. Top with a walnut bit (for decoration) if desired.
- Bake for 18 minutes or until a toothpick inserted in the center muffin comes out clean.
- Cool on wire rack in the pan for 5 minutes then remove the muffins and cool completely.
- Muffins are easy to freeze! Place in an airtight container or resealable bag for up to 3 months.
- I like to put a nut or oats on top of muffins that contain them to make it clear what's inside. This is especially helpful if you are making a lot of muffins and freezing them. A lot of muffins look the same and sometimes I like to freeze a mixed bag for variety.
Are we tired of muffin recipes yet? I hope not but I can’t hear you answering anyway so I will assume you said no. Since we are on day 75 of staying home and I don’t really see that changing, I’m back baking muffins. I’ve said it before but they are great for our stay at home lives because they not only keep my husband from eating eggs and/or toast for breakfast each morning (two items that are in short supply when you are trying to only shop every 3-4 weeks) and they are a great way to use up odds and ends that might be getting a little dodgy. This week it’s plain yogurt that expires tomorrow that I had bought to marinate a chicken with but that chicken turned out to be a monster and could not be contained by a gallon bag and some getting-soft carrots. Tada!
Carrots and ginger go together so well, I don’t know why it isn’t considered a classic combination like peanut butter and jelly or strawberry and rhubarb. The spiciness of the ginger really jazzes up can-be-boring carrots and accentuates their earthy sweetness. Yogurt adds a tang to the muffins but I also think it gives muffins a lighter texture.