spiced carrot muffins
 
makes 12; prep time: 10 minutes; total time: 45 minutes 
keep a batch of unbaked muffins in the freezer, and you'll always have 
breakfast or an afternoon snack ready for the oven; there's no need to 
thaw. the batter goes in the paper-lined muffin tin, then into the 
freezer. once frozen, the individual cups can be transferred to 
plastic storage bags. be sure to bake the batter in a muffin tin, 
though, to give the muffins shape. 
 
1-3/4 cup  all-purpose flour
3/4 cup  sugar
2 tsp  pumpkin-pie spice
2 tsp  baking powder
3/4 tsp  baking soda
1/2 tsp  salt
3/4 cup  plain low-fat yogurt
4 Tbsp  unsalted butter, melted
1 large  egg
2-1/2 cup  shredded carrots (about 5 medium)
 
line 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. 
in 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. 
spoon batter into prepared muffin cups. (if desired, muffins can 
be baked immediately in a 375 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. 
preheat oven to 375. 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. 
 
note: to make your own pumpkin-pie spice, combine one and a half 
teaspoons ground cinnamon with one-quarter teaspoon each ground ginger 
and nutmeg. 
 
source: 
http://www.marthastewart.com/page.jhtml?type=content&id=recipe4019&catid=cat17924&layout=edf&edfparentcat=&substyletype=recipes 
 
 
 
 
 
 
(ID: 75418) Mirror: rec.food.recipes: Tue, Nov 30, 2004


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