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
adapted from Everyday Food, Jan 2004
(makes 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 yogurt
4 Tb melted butter
2 T milk
2 C shredded carrots, about 3 medium
1. Preheat your oven to 375 degrees and line your muffin tin with paper liners.
2. 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.
3. Evenly scoop your batter into the 12 liners and bake for 20 minutes. Remove from the muffin tin and cool completely on a rack.