Monthly Muffin Challenge: February

It's Monthly Muffin Challenge time!

This month's muffin is a spiced carrot muffin a la Martha Stewart. I made a few modifications like replacing some of the all-purpose flour with whole wheat flour, using sour cream instead of yogurt, and cutting down on the carrots a little and adding raisins (I made some sans raisins for my raisin hating hubby). Overall, a good recipe, but not the best muffin recipe ever. I'm sure I'll discover that one at some point during 2008!



Spiced Carrot Muffins


1 cup all-purpose flour
¾ cup whole wheat flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups sour cream
5 tablespoons melted unsalted butter
1 large egg
1 tablespoon milk.
1 ¼ cups peeled, shredded carrots, (about 2 medium)
½ cup raisins

Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners or spray each muffin cup generously with cooking spray; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

In a separate bowl, whisk together yogurt, butter, milk, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots. Spoon batter into prepared muffin cups. Bake in a preheated 375-degree oven for about 20 minutes.