- 1 3/4 cups flour
- 1/3 cup firmly packed brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 baking soda
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 3 tablespoons honey
- 1/4 cup butter, melted
- 1 egg
- 2 cups peeled shredded/minced carrots
Preheat oven to 375 degrees.
Directions:
Place paper baking cups into a muffin pan or grease it and set aside.
Combine flour, brown sugar, baking powder, cinnamon, baking soda, and salt in medium bowl and set aside.
Combine yogurt, milk, butter, and egg in a large bowl. Whisk together until smooth. Then slowly stir flour mixture into the yogurt mixture. Fold in carrots.
Spoon batter evenly into prepared muffin pan cups. Bake for 25-30, until a toothpick inserted into the center of a muffin comes out clean.
Allow to cool in the pan for 5-10 minutes, then transfer to a cooling rack. Top with melted butter and sugar in the raw, if desired.
Myrtle's Note: The original recipe calls for melted apple jelly, both in the recipe and as a topping. However, I thought that sounded odd. The first time, I forgot to use some sort of substitute for the inside amount (1/4 cup), so the muffins were more like a breakfast bread. I have adjusted the recipe to use honey. And I substituted the sour cream with Greek yogurt to continue with the breakfast bread bent.
Yield: 12 muffins
Adapted from: Land O'Lakes Baking and More (2010)
