ANYTIME YOGURT CARROT MUFFINS
I don't bake. So these muffins had to be easy to understand, with no wonky ingredients. First you mix the dry ingredients. Then you mix the wet. Add the wet to the dry, yadda yadda yadda. About thirty minutes later, and look at those little crests and peaks! The raisins add little pockets of sweet here and there, the carrots add a delicious, delicate moisture and the yogurt adds this gorgeous subtle tang.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Coat a 6-cup muffin tin with a little bit of canola oil or use muffin liners.
- Mix together the flour, coconut sugar, baking powder and salt in a large bowl.
- Stir together the Greek yogurt, carrots, eggs and oil in a separate large bowl until incorporated. Add the raisins and stir to combine. Pour the yogurt mixture into the bowl with the dry ingredients and stir, using a wooden spoon, until just incorporated. (But not TOO too much.)
- Use an ice cream scoop to evenly pack the mixture among six muffin cups. Bake until the tops are puffed and golden brown, 20 to 30 minutes.
- Let rest for a few minutes, then pop them out and eat as you want! Serve with butter if desired.
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Khan Rakib
[email protected]These muffins are a great way to get your daily dose of vegetables. They're also a delicious and satisfying snack.
Miguel Hernandez
[email protected]I love that these muffins are made with yogurt. It makes them so moist and flavorful.
Tamia Osborne
[email protected]These muffins are a great way to use up leftover carrots. I always have a few carrots left over after making soup or salad, and these muffins are a great way to use them up.
First Black
[email protected]I followed the recipe exactly and the muffins turned out perfect. I'll definitely be making these again.
Rohan White
[email protected]These are the best carrot muffins I've ever had! They're so moist and flavorful, and the carrots add a nice sweetness.
Ogbor Ifeanyi
[email protected]I made these muffins with my kids and they had a lot of fun. They loved helping me mix the batter and they were so excited to eat the muffins when they were done.
Yousif Hormez
[email protected]These muffins are perfect for a healthy breakfast or snack. They're also great for packing in lunches.
Linda Adams
[email protected]I'm not a fan of muffins, but these were really good. I'll definitely be making them again.
magar thapa
[email protected]These muffins are so moist and flavorful. I love the combination of carrots, yogurt, and spices.
Phumelela Phumelela
[email protected]I added a handful of raisins to the batter and they added a nice sweetness and texture.
MD Hasanur Rahman
[email protected]I used whole wheat flour instead of all-purpose flour and they turned out just as good.
Hayden Fitzgerald
[email protected]I've made these muffins several times now and they're always a hit. They're perfect for breakfast, lunch, or a snack.
Sagun
[email protected]These muffins are a great way to get kids to eat their vegetables. My kids love them!
Keldor
[email protected]I'm not a huge fan of carrots, but these muffins were surprisingly delicious! The carrots add a nice sweetness and moisture to the muffins.
GOLG DIGGER DJ
[email protected]I made these muffins yesterday and they turned out great! They're so easy to make and they're a great way to use up leftover yogurt.
Tahira Nousheen
[email protected]These muffins are fantastic! I was looking for a healthy snack option and these fit the bill perfectly. They're moist, flavorful, and have just the right amount of sweetness.