Carrot Yogurt Muffins
Ginger is carrot's best friend and I use two types of ginger in this recipe for maximum flavor--both freshly grated and ground.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.