~Moving on...Burger had been asking for carrot cake cupcakes and I figured I might could trick him with a muffin(totally worked or at least he liked them very well). He took them to school everyday that week...and actually ate them. We have had quite a time wrangling that boy into eating at school!
~What I really liked about this recipe from Martha was the inclusion of yogurt and the lowish sugar it called for...I made it Greek for more protein and loosened it with buttermilk so the batter was not to thick.I also halved the white sugar and added brown as the other half. As a matter of fact, IN my recipe adaptation I substituted and added quite a lot so you can check and compare to see all that went on in there. Martha gives us a little tip for making pumpkin spice..."To make your own pumpkin-pie spice, combine one and a half teaspoons ground cinnamon with one-quarter teaspoon each ground ginger and nutmeg."
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups plain Greek yogurt
- 1/4 cup buttermilk
- 1 tsp vanilla
- 4 tablespoons melted unsalted butter
- 1 large egg
- 2 cups peeled, shredded carrots (about 5 medium)
- 1 cup raisins
- 1 tsp Cinnamon combined with
- 2 tbs sugar for topping
- Prepare 12 a muffin tin and a 12 mini muffin tin with spray and flour or liners. You can make just 12 jumbo muffins but we love the 12 mini muffins for burger to have in his lunchbox...doing this this just made my big muffins a little smaller. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together yogurt, butter milk, butter, vanilla and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots and raisins.
- Spoon batter into prepared muffin cups,sprinkle the tops of muffins with your sugar cinnamon mixture and baked in a 375-degree oven for about 20 minutes.Check with tooth pick for doneness.
- Transfer to a rack. Serve warm or at room temperature