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Categories:
golden raisins flour Ginger [ground] cinnamon baking powder baking soda salt nutmeg butter brown sugar sugar molasses vanilla eggs yogurt carrots
Viewed: 9 - Published at: 4 years agoIngredients
- 1/2 cup golden raisins
- 2 1/4 cups flour, all-purpose
- 2 1/2 teaspoons ginger ground
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg prefer freshly grind
- 1 pinch cloves, ground
- 1/2 cup butter, unsalted softened
- 1/2 cup brown sugar packed
- 1/4 cup sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup yogurt, plain prefer 1%
- 2 cups carrots shredded
Method
- Preheat oven to 350F (180C) degree.
- In small bowl, sprinkle 2 teaspoons water over raisins.
- Cover and microwave on high for 20 seconds, stir and set aside to let cool.
- In medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
- In large bowl, beat butter with brown and white sugars with electrical mixer until light, 1 to 2 minutes.
- Beat in molasses and vanilla extract, bean in eggs, 1 at a time.
- Add flour mixture, yogurt until combined.
- Fold in carrots and raisins just until combined.
- Spoon into paper-lined or greased muffin cups.
- Bake until a wood stick inserted in centre comes clean, about 25 minutes.
- Transfer onto a wire rack and let cool completely.
