Carrot Gingerbread Muffins
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Carrot Gingerbread MuffinsVisit www.canadianliving.com for full recipe details.based on1 ratings.
This recipe makes 12 muffins servings
Nutritional Info |
|
|---|---|
| Per Muffin: about | - |
| cal | 274274 cal |
| pro | 5 g5g pro |
| total fat | 9 g9g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 45 g45g carb |
| fibre | 2 g2g fibre |
| chol | 52 mg52mg chol |
| sodium | 290 mg290mg sodium |
| potassium | 302 mg302mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 1515 iron |
| vit A | 3737 vit A |
| vit C | 22 vit C |
| folate | 2525 folate |
- Preparation time: 10 minutes
- Cook time : 25 minutes
- Total time : PT35M
Ingredients
- 1/2 cup golden raisins 1/2 cup golden raisins
- 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
- 2-1/2 tsp ground ginger 2-1/2 tsp ground ginger
- 2 tsp cinnamon 2 tsp cinnamon
- 2 tsp baking powder 2 tsp baking powder
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
- 1 pinch ground cloves 1 pinch ground cloves
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1/4 cup fancy molasses 1/4 cup fancy molasses
- 1 tsp vanilla 1 tsp vanilla
- 2 eggs 2 eggs
- 3/4 cup 1% plain yogurt 3/4 cup 1% plain yogurt
- 2 cups shredded carrots 2 cups shredded carrots
Preparation
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.
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.
Source : Canadian Living Magazine: September 2010
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