These took a little work, but THEY ARE SO WORTH IT. I usually substitute applesauce for oil in muffins, but the 4 tablespoons of butter are so worth it. I also found some leftover cheesecake topping or crust that my lovely friend Amanda left in my fridge. Yes. The perfect match.
1/2 cup whole wheat flour +1/2 cup white flour +3/4 cup mix of bran flakes, steel cut oats, flax seed meal (OR 1 3/4 - cups all purpose flour)
3/4 cup brown sugar
2 - teaspoons baking powder
3/4 - teaspoon baking soda
1/2 - teaspoon salt
2 - teaspoons pumpkin pie spice
3/4 - cup plain or greek yogurt
4 - tablespoons unsalted butter, melted
1/2 - teaspoon vanilla extract
1 - large egg
1/4 - cup orange juice (OR milk)
2 - cups peeled, shredded carrots or 3/4 - cup pureed carrots
1/2 - cup raisins, optional
1/2 cup crumbled unbaked graham cracker crust, optional BUT DO IT
Preheat oven to 370. Line 12 cups of a standard muffin tin with paper liners; set aside. If not using muffin liners spray each muffin tin with baking spray. In a large bowl, stir together flour, sugars, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
In a separate bowl, whisk together yogurt, orange juice, butter, egg and vanilla. If using pureed carrots add the pureed carrots to the wet ingredients.
If using shredded carrots fold into the batter last. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in shredded carrots and raisins if using.
Spoon batter into prepared muffin cups and bake for about 20 minutes or until golden brown or when a toothpick inserted comes out clean.
I had to use a small spatula to get them out of the pan because they were very moist, but they held their shape.
(Adapted from Martha Stewart and mommyskitchen.net)
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