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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MUSA ABUBAKAR
[email protected]Delicious and nutritious. These muffins are a healthy way to start the day.
Marcia Deans
[email protected]These carrot muffins are a staple in our household. They're so easy to make and always a crowd-pleaser.
Harriet Nabasumba
[email protected]Pretty good muffins! I'll give them a 4 out of 5. The yogurt made them extra moist and fluffy.
Budhram chandra
[email protected]These muffins were a disappointment. They were dense and crumbly, and the carrot flavor was overpowering.
Mawesi Monokoa
[email protected]Meh. Not my favorite muffin recipe. The texture was a bit dry and the flavor was bland.
Vikash Sunar
[email protected]Just made these and they turned out great! I used whole wheat flour and they still came out fluffy and moist. Will try adding raisins or nuts next time.
CAROL MUDAU
[email protected]Not a fan of carrots in baked goods, but these muffins surprised me. The yogurt masked the veggie taste nicely. Plus, they're super moist and flavorful.
Rao Gulfam
[email protected]Easy-peasy and oh-so-yummy! The carrot-yogurt combo is a winner. Perfect for a quick breakfast or afternoon snack.
Innocent Peter’s Okorie
[email protected]OMG! These carrot muffins were a hit at our breakfast table. The yogurt gave them a moist and fluffy texture, and the carrots added a delightful sweetness and crunch. Will definitely be making these again!