Spiced Carrot Muffins - WOW!!!

This is probably the best carrot cake-muffin I have had, the good part is you don't have to add the cream cheese frosting. It taste's great with out it :).

The recipe calls for 2/3 cup plain low-fat yogurt, I didn't have any on hand so I sure 2/3 cup low-fat sour cream and added 1/4 cup 2% milk. It all worked out just fine. 

The great thing about this recipe, it is OK to freeze the dough mixture in the muffin cups here is how you do it:    Using the muffin pan, line however many muffins you want to freeze with muffin liners, fill the individual muffin liners almost to the top, place the pan in the freezer. In 45 minutes to 1 hour take out the pan and put the frozen uncooked muffins in a zip lock bag, try to get as much air out of the bag while closing as possible. Return batter filled cups to freezer until ready to bake.  When ready put frozen batter cups back into the muffin pan and bake at 375 for 30 minutes. 

Recipe -   http://www.marthastewart.com/337237/spiced-carrot-muffins 

You won't be sorry!

Happy baking,

Betty Jo