Spiced Carrot Muffins

You may have noticed that I make a lot of muffins. My fiance and I pretty much take a muffin or biscuit or something of the sort to work/school everyday. And I get pretty sick of "sweet" muffins (with fruits and/or nuts). Not that the muffins I make are that sweet - since we're eating them pretty much everyday I make them healthier (whole wheat, cut down the sugar and fat, etc) but still. However, even when I was in a hating-sweet-muffins mood, I really loved these. There's something about a carrot spice muffin/cake that I don't think I'll ever get tired of. I loved these little muffins. They were nice and soft and deliciously carrot spicey! I'd highly recommend using the finer grater holes because the first time I made these I used the slightly bigger holes (the ones I use for cheese) and I didn't like how big the carrot pieces were.

If this sounds good, you might also like:
Maple Pecan Muffins
Bill's Big Carrot Cake
Banana Peanut Butter Oatmeal Muffins
Whole Wheat Orange Spice Muffins

Spiced Carrot Muffins
Adapted from Martha Stewart

Makes 12

1 3/4 cups whole wheat flour
1/3 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt (I used 2% plain yogurt)
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

1. Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together whole wheat flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

2. 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. Fold in carrots.

3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree 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.

4. Preheat oven to 375 degrees. 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.