To help them break the cereal trend, I have started making batches of muffins and freezing them. Now, instead of a boring bowl of rice crispies, they grab a muffin and some homemade yogurt instead. It is much easier on the budget, not to mention healthier! They really liked these muffins and they are perfect for the fall flavors.
I like to keep muffins in my freezer that are individually stored in a sandwich sized ziplock bag. To freeze them, place them on a cookie sheet in your freezer. When they are completely frozen, place them in a sandwich size bag, remove all the air you can, then return to the freezer.
Spiced Carrot Muffins
- Yield: 12 muffins
- 1 3/4 C flour
- 1/2 C sugar
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 C
- plain yogurt4 Tb melted butter
- 1 egg
- 2 T milk
- 2 C shredded carrots, about 3 medium
- Preheat your oven to 375 degrees and line your muffin tin with paper liners.
- In a medium bowl, combine all the dry ingredients and whisk together well. In a small bowl, whisk together the yogurt, butter, egg and milk until smooth. Make a well in the center of your dry ingredients and pour in the wet. Using a rubber spatula, fold the wet into the dry until about half way combined, then add the carrots and gently continue to fold until incorporated. Do not over mix.
- Evenly scoop your batter into the 12 liners and bake for 20 minutes. Remove from the muffin tin and cool completely on a rack.