I made my favourite carrot muffins yesterday. In fact, as I write this I am eating one. I recently tweeted how yummy they are and a follower suggested that I put the recipe on my blog. What a great idea! It didn’t even cross my mind. Thanks for the suggestion @nicolestoreshaw.
I have been making these for years. I got the recipe from Martha Stewart Everyday Food (according to her website it was printed in 2004). They are super easy to make and aren’t too sweet. I will warn you that the batter will seem super stiff; almost like cookie dough. But, that is normal for this recipe. And, because of the thickness of the batter, I use an ice cream scoop to put the batter into the muffin tin. It works great and helps ensure that they are all the same size.
A great thing about this recipe is that you can make the batter, scoop out individual portions and freeze them uncooked. When you want fresh muffins, just pop them, still frozen, into the oven! LOVE that!
Here is the recipe for all of you to try.
Spiced Carrot Muffins
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups plain yogurt
- 4 tablespoons melted unsalted butter
- 1 large egg
- 2 cups peeled, shredded carrots
Line 12 cups of a standard muffin tin with paper liners.
In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree 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.
Preheat oven to 375 degrees. 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.
Cook’s Note: The batter goes in the paper-lined muffin tin, then into the freezer. Once frozen, the individual cups can be transferred to plastic storage bags. Be sure to bake the batter in a muffin tin, though, to give the muffins shape.
For those of you who want it right from the source, here is the link to Martha’s website: http://www.marthastewart.com/337237/spiced-carrot-muffins