CARROT GINGERBREAD MUFFINS

NGREDIENTS

• 1/2 cup golden raisins
• 2 1/4 cups flour
• 2 1/2 tsp ground ginger
• 2 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• pinch of ground cloves
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup fancy molasses
• 1 tsp vanilla
• 2 eggs
• 3/4 cup 1% plan yogurt
• 2 cups shredded carrots

DIRECTIONS

• 1
  In a small bowl, sprinkle 2 tsp water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to let cool.
• 2
  In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
• 3
  In large bowl, beat butter with brown and granulated sugars until light, about 1 minute.
• 4
  Beat in molasses and vanilla; beat in eggs, 1 at a time.
• 5
  Stir in flour mixture; stir in yogurt until combined.
• 6
  Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.
• 7
  Bake in 350 oven until cake tester comes out clean, about 25 minutes.
• 8
  Transfer to rack. Let cool.