Spiced Carrot Muffins
Low-Fat Spiced Carrot-Raisin Muffins



Spiced Carrot Muffins

Makes 12; Prep time: 10 minutes; Total time: 45 minutes
Keep a batch of unbaked muffins in the freezer, and you'll always have
breakfast or an afternoon snack ready for the oven; there's no need to
thaw. The batter goes in the paper-lined muffin tin, then into the
freezer. Once frozen, the individual cups can be transferred to
plastic storage bags. Be sure to bake the batter in a muffin tin,
though, to give the muffins shape.

1 3/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain low-fat yogurt
4 tablespoons unsalted butter, melted
1 large egg
2 1/2 cup shredded carrots (about 5 medium)

Line twelve cups (each 2 1/2 inches wide) of a standard muffin
tin with paper liners; set aside. In a large bowl, stir together
flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt;
set aside.
In another bowl, whisk together yogurt, butter, and eggs. Make a
well in the center of the flour mixture, and add yogurt mixture. Stir
until just combined. Fold in carrots.
Spoon batter into prepared muffin cups. (If desired, muffins can
be baked immediately in a 375° oven for about 20 minutes.) Freeze
until firm, about 30 minutes, then cover tin with plastic wrap, and
freeze until ready to bake, up to 3 months.
Preheat oven to 375°. Bake muffins (still frozen) until a
toothpick inserted in center of one comes out clean, about 30 minutes.
Transfer to a rack. Serve warm or at room temperature.

Note: To make your own pumpkin-pie spice, combine one and a half
teaspoons ground cinnamon with one-quarter teaspoon each ground ginger
and nutmeg.

Source:
http://www.marthastewart.com/page.jh...leType=recipes





Low-Fat Spiced Carrot-Raisin Muffins

2 1/4 lbs. white pastry flour
20 ozs. light brown sugar, packed
3 Tbsp. baking powder
2 1/4 tsps. baking soda
1 Tbsp ground cinnamon
1 Tbsp ground ginger
2 1/4 tsps. ground allspice
1 1/2 tsps. salt
2 cups. apple butter
1 1/2 cups. plain nonfat yogurt
1/4 cup corn oil
3 large egg, whites
1 lb. carrots, peeled, grated
12 ozs. raisins
granulated sugar as needed


Mix dry ingredients in a large bowl. In separate bowl, combine apple
butter, yogurt, oil and egg whites. Add to dry ingredients and mix
lightly. Gently fold in carrots and raisins. Do not overbeat. Line 36
muffin cups with paper liners or lightly oil. Spoon batter into cups,
filling about 2/3. Bake at 400F until set, 16 to 20 minutes. Remove
from oven and sprinkle lightly with granulated sugar. Makes 36
muffins.

Source: http://www.recipeplace.com/recipes/10093/



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