Eating from the Garden

Carrot Yogurt Muffins

Carrot spice1 cup white flour
3/4 cup oats
1/2 cup white sugar (or maple syrup – using a little less since its sweeter)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp fresh grated ginger

3/4 cup plain yogurt
4 tbs canola or other vegetable oil
1 tsp vanilla
1 egg
2 1/2 cups of grated carrots (about 3 carrots)

Preheat oven to 375. Mix dry and wet ingredients separately then add wet mixture to dry and stir until just combined. Spoon batter into greased muffin tray and bake for 18-20 minutes.

Makes a dozen muffins

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