Carrot Gingerbread Muffins

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 1/2 cup golden raisin
• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup fancy molasses
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup 1% plain yogurt
• 2 cups shredded carrots

Recipe

• 1 in small bowl, sprinkle 2 teaspoons water over raisins. cover and microwave on high for 20 seconds; stir and set aside to cool.
• 2 in bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
• 3 in large bowl, beat butter with brown and granulated sugars, until light, about 1 minute. beat in molasses and vanilla; beat in eggs, one at a time. stir in flour mixture; stir in yogurt until combined. fold in carrots and raisins just until combined. spoon into paper-lined or greased muffin cups.
• 4 bake in 350f oven until cake tester inserted in center comes out clean, about 25 minutes. transfer to rack; let cool.