Carrot Spice Muffins

Spicy, grainy, yummy good stuff. Add shredded carrot, vanilla and some spices to the regular GRAINSTORM prep. Makes a great afternoon treat. No icing though :-)

Dry mix

Wet mix

  • 2 large eggs
  • ½ stick (4 tbsp) butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt
  • 1 tsp vanilla extract
  • spice mixture: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp nutmeg and a pinch of ground cloves

Other ingredients

  • 2 cups carrots, finely grated

DIRECTIONS

  1. Preheat oven to 350°F, use convection if you have it; lightly grease 18 muffin cups
  2. Peel and shred carrots, set aside
  3. Combine spices and set aside
  4. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  5. Other ingredients: combine shredded carrots them with wet mix in the large bowl
  6. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  7. fill muffin cups, sprinkle with sanding sugar
  8. Bake 18-20 minutes, or until the tops JUST spring back. Do not over-bake.
  9. Remove from oven, set in pan for 5-10 minutes, then remove to cooling rack

Makes 18 muffins

David Zivot

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