Carrot Gingerbread Muffins

Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

  • 1/2 cup golden raisins
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup fancy molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 3/4 cups 1% plain yogurt
  • 2 cups shredded carrots

Method

In small bowl, sprinkle 2 tsp (10 mL) water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to let cool.

In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.

In large bowl, beat butter with brown and granulated sugars until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, 1 at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 25 minutes. Transfer to rack; let cool.

Nutritional facts Per Muffin: about

  • Sodium 290 mg
  • Protein 5 g
  • Calories 274.0
  • Total fat 9 g
  • Potassium 302 mg
  • Cholesterol 52 mg
  • Saturated fat 5 g
  • Total carbohydrate 45 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Carrot Gingerbread Muffins

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