Spiced Carrot Muffins

I had carrot muffins at a friend's house the other day and was inspired to make some this morning with some leftover carrots I needed to use up. I found this recipe from an issue of Everyday Food. I made mine as mini-muffins. I served them plain but they would be good with a cream cheese frosting also. Not only did the muffins turn out really well but they make your house smell good while cooking too!

Spiced Carrot Muffins
Recipe from Everyday Food

Ingredients:

Makes 12.

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons pumpkin-pie spice
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup plain low-fat yogurt (I used vanilla yogurt)
  
• 4 tablespoons unsalted butter, melted
• 1 large egg
• 2 1/2 cups shredded (about 5 medium) carrots

Directions:

1. Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
2. In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
4. Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.