Sometimes inspiration comes to you, sometimes it doesn't. This weekend, I didn't feel like making anything. You're kinda stuck between being too Christmas-y, or not being Christmas-y. It is too early to make elaborate Christmas cookies, and all of my ideas were, well, elaborate! I didn't know what to make. So, I went with not being Christmas-y at all and settled with Carrot Muffins.
Yes, I know what you're thinking. Christmas? Anything but Christmas. Fall, Spring, Summer, etc. I dunno about you, but Carrots, to me, don't speak Winter. Ah well, they are a perfect fix in the morning! A great snack too! The smell when they just come out of the oven makes you want to dig in!
Spiced Carrot Muffins
Makes 12 Muffins
1 + 3/4 cup a.p flour
1/2 cup sugar
1 + 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 tsp baking powder
3/4 tsp baking soda
3/4 cup plain yogurt
1/4 cup salted butter
2 cups peeled, shredded carrots
1/3 cup chopped pecans
Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners, or grease with butter; set aside. In a large bowl, stir together flour, sugar, spices, baking powder, baking soda, and salt; set aside. 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. Mix in carrots and nuts. The mix will be very dry and stiff, don't worry! The carrots provide more than enough moistness. Spoon batter into prepared muffin cups. Bake in a 375-degree oven for about 22 minutes. Transfer to a rack. Serve warm or at room temperature. Enjoy!
Don't forget to make these Monday morning for a quick and easy breakfast!