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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 4 |
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Camilla Saulsbury Ingredients:
1 3/4 cups flour |
2 teaspoons chinese five spice powder |
1 1/2 teaspoons ground ginger |
2 teaspoons baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup sugar |
1 egg |
3/4 cup plain yogurt (lower fat) |
1/4 cup unsalted butter, melted |
2 1/2 cups finely grated carrots |
Directions:
1. Preheat oven to 375°; line 12 muffin cups with paper liners.
2. In a large bowl, whisk together the flour, five-spice powder, ginger, baking powder, baking soda, and salt.
3. In another bowl, whisk together sugar, egg, yogurt, and butter until well blended.
4. Add the egg mixture to the flour mixture and stir until just blended.
5. Gently fold in carrots.
6. Divide batter equally among the prepared muffin cups.
7. Bake for 19-23 minutes or until tops are golden and a pick comes out clean.
8. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
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