Categories: Breakfast, Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons . baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup plain low-fat yogurt
• 4 tablespoons unsalted butter , melted
• 1 large egg
• 2 1/2 cups shredded carrots (about 5 medum)

Directions

1. Line twelve cups of a standard muffin tin with paper liners; set aside.

2. In a large bowl, stir together flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; set side.

3. 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.

4. Spoon batter into prepared muffin cups (If desired, muffins can be baked immediately in a 375F 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.

5. Preheat oven to 375°F 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.

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