Carrot Gingerbread Muffins

Name: Carrot Gingerbread Muffins
Ingredients: 1/2 cup golden raisin; 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 brown sugar, packed; 1/4 cup granulated sugar; 1/4 cup fancy molasses; 1 teaspoon vanilla extract; 2 eggs; 3/4 cup 1% plain yogurt; 2 cups shredded carrots

17 ingredients

4 steps

Ingredients

1/2 cup golden raisin
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 brown sugar, packed
1/4 cup granulated sugar
1/4 cup fancy molasses
1 teaspoon vanilla extract
2 eggs
3/4 cup 1% plain yogurt
2 cups shredded carrots

Directions

1

In small bowl, sprinkle 2 teaspoons water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to cool.
2

In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
3

In large bowl, beat butter with brown and granulated sugars, until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, one 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.
4

Bake in 350F oven until cake tester inserted in center comes out clean, about 25 minutes. Transfer to rack; let cool.