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Carrot Muffins

Carrot Muffins


1 3/4 cup all purpose flour

1/2 cup sugar

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup plain Greek yogurt

4 tablespoons melted, unsalted butter

1 large egg

2 cups peeled shredded carrots



Line a 12-cup muffin tin with paper liners and set aside.

In a large bowl, stir together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.  Set aside.

In a separate small bowl, whisk together melted butter, yogurt, and egg.  Make a well in the center of the dry ingredients and add the yogurt mixture. Stir until just combined (don’t overmix).  Fold in the shredded carrots.

Preheat oven to 375°.

Spoon batter into prepared muffin cups.  Batter will be very thick.  Bake for 25-30 minutes or until tops are lightly browned and crispy.  Allow to cool on a wire rack.  Muffins can be stored in an airtight container for 3-5 days or frozen once cool.

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