Mini Spiced Carrot Muffins
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
67
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 cup
Yogurt1 cup
Vegetable Oil1 tsp
Ginger (freshly grated)1 tsp
Lemon Zest1 tbsp
Baking Powder3 tsp
Garam Masala1 tsp
Salt (fine)1 tsp
Baking Soda3 cup
Light Brown Sugar2 large
EggDirections:
1
Preheat the oven to 375 degrees F and center an oven rack
2
Line a mini-muffin tray with your favorite liners
3
Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl
4
Work in the brown sugar with your fingers
5
Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl
6
Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps)
7
Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top
8
Sprinkle with turbinado sugar, if using
9
Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes
10
Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking
11
Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes