Cooking Wright

Carrot Muffins


6 Tbsp butter, softened
1/3 c sugar
1 large egg, slightly beaten
1/2 tsp vanilla
1 c whole wheat flour
1 c white flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3/4 cup plain fat free yogurt (I use the plain Greek Fage yogurt)
1 medium carrot, finely grated (I usually defrost about 5-8 of my frozen carrot cubes and use those instead)


Sift together dry ingredients. In separate bowl, combine butter, sugar, egg, and vanilla. Mix while adding dry ingredients by half cupfuls alternately with yogurt. At this point I usually like to add 1/2 cup flax meal. Fold in grated carrot. Spoon batter into greased muffin tin. Bake 13-17 minutes. Makes 12 muffins

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