Friday, April 30, 2010

Spiced Carrot Muffins


You may have noticed that I make a lot of muffins. My fiance and I pretty much take a muffin or biscuit or something of the sort to work/school everyday. And I get pretty sick of "sweet" muffins (with fruits and/or nuts). Not that the muffins I make are that sweet - since we're eating them pretty much everyday I make them healthier (whole wheat, cut down the sugar and fat, etc) but still. However, even when I was in a hating-sweet-muffins mood, I really loved these. There's something about a carrot spice muffin/cake that I don't think I'll ever get tired of. I loved these little muffins. They were nice and soft and deliciously carrot spicey! I'd highly recommend using the finer grater holes because the first time I made these I used the slightly bigger holes (the ones I use for cheese) and I didn't like how big the carrot pieces were.

If this sounds good, you might also like:
Maple Pecan Muffins
Bill's Big Carrot Cake
Banana Peanut Butter Oatmeal Muffins
Whole Wheat Orange Spice Muffins

Spiced Carrot Muffins
Adapted from Martha Stewart

Makes 12

1 3/4 cups whole wheat flour
1/3 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt (I used 2% plain yogurt)
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

1. Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together whole wheat flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

2. In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.

3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree 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.

4. Preheat oven to 375 degrees. 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.

21 comments:

katherine said...

Mmmm I adore spiced muffins. I could pretty much live on them all Fall and Winter, but I never think to have them in the warmer months. This recipe is getting bookmarked for sure!

Joanne said...

Mmm no such thing as too many muffins! I love carrot flavored anything, really, and with these spices I bet these were quite tasty. (Especially with some cream cheese frosting...)

Edana said...

What a great idea! I should start making muffins and having them for breakfast, it would be much cheaper and more delicious than my current method. I wonder how I'd like carrot muffins! I will definitely have to try them out, if I go on a muffin-spree. Thanks!

http://edanacooks.blogspot.com

kickpleat said...

I love carrot muffins, though I'd throw in some walnuts too. These look simple and easy and I'd love to try them out.

MaryMoh said...

I love carrot cake but have not tried carrot muffins. Would love to try these. They look very delicious.

Tia said...

muffins are awesome. and no frosting needed!

grace said...

i've never grated carrots for any purpose other than to make carrot cake, but these muffins would be quite all right with me. excellent breakfast nosh.

Spice Rack said...

Yummy. It looks tasty yet also composes of healthy carrot nutrients. I want to try this out.

Johanna GGG said...

I love carrot muffins too but I get sick of sweet muffins and from your intro thought maybe these would be savoury but they do look very good

Jacqueline said...

Those sound so good. The thought of the spices in there, mmmmmmmm. Must try them. I have never tried carrot muffins before.

Pam Walter said...

These sound yummy! Carrot and spices is one of my favorite combos. Thanks for the recipe. http://blog.sweetservices.com/sweetscandyblog/

L-Burt said...

I love savory muffins! I remember when my mom made spinach-orange muffins one year for Thanksgiving. She wouldn't tell us what was in them until we had already tried them (otherwise I never would have). They have been a favorite of mine ever since. These sound amazing as well. I just might make them the next time I fee like muffins.

Deborah said...

These sound just perfect!

Steph said...

If it wasn't for you, I wouldn't always be so interested in making muffins. They've always been my least favourite thing to bake.

CookiePie said...

Yummy! Perfect breakfast. I agree, I could eat carrot-spice every day :)

Simply Life said...

oh those muffins look delicious!

jenn king said...

healthy muffins! these look so yum. thanks!

Ricki said...

I agree, these muffins would taste good any time, any mood! I love muffins for breakfast, too. :)

Hannah said...

I really do love carrot muffins, and these look so lovely... Makes me want to whip up a batch right now!

Chef Fresco said...

Yum! And it has pumpkin pie spice, I love it! I hate having to wait till fall for all the pumpkin recipes :)

Eira said...

Just made these last night. A perfect snack to take for a long day of work! I added some toasted pecans which are a nice addition.