Ingredients
1 3/4 c. all-purpose flour
3/4 c. sugar
2 tsp. pumpkin-pie spice
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. plain low-fat yogurt
4 tbsp. unsalted butter
1 large egg
2 1/2 c. shredded carrots
Preparation
Step 1Line 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.Step 2In 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.Step 3Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees 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.Step 4Preheat 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.
