Ingredients
1¾cupsall purpose flour
¾cupsugar
2tsppumpkin pie spice
2tspbaking powder
¾tspbaking soda
½tspsalt
¾cupplain low fat yogurt
4tbspunsalted butter
1large egg
2½cupscarrots,shredded
Preparation
Line twelve cups 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.
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.
Spoon batter into prepared muffin cups.
Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
Preheat oven to 375 degrees F.
Bake muffins (still frozen) for about 30 minutes until a toothpick inserted in center of one comes out clean.
Transfer to a rack.
Serve warm or at room temperature.
