CARROT SPICE MUFFINS by NancyC                                 

Makes 17 Muffins

• 2 cups all-purpose, unbleached flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup light brown sugar, firmly packed
• 1 cup sour cream or plain Greek yogurt
• 1/3 cup butter, melted
• 1 1/2 cups shredded carrots (about 2 large)
• 1 cup dark or golden raisins

Preheat oven to 350˚F. Line two 12-cup muffin tins with 17 paper liners; set aside.

In large bowl, blend the flour, baking powder, baking soda, salt, and spices.

In medium bowl, mix eggs, vanilla extract, and brown sugar, blending well. Add in the sour cream or Greek yogurt and then the melted butter, mixing well.

Add the wet mixture to the dry flour mixture, stirring just until everything is mixed together. Then add in the shredded carrots and raisins, stirring until evenly distributed in batter. Batter will be on the thicker side.

Spoon the batter into prepared muffin cups, dividing batter evenly between the 17 muffin cups (about 2/3 to 3/4 full). Bake 18 minutes, or until toothpick inserted in centers comes out clean. Let muffins cool in pan for a few minutes, then transfer them to a wire rack to cool completely, or eat them warm!

Recipe from NancyC | nancy-c.com