CARROT WALNUT CRAISIN MUFFINS

Carrot Walnut Craisin Muffins image

Provided by Teresa Jacobson

Time 40m

Number Of Ingredients 13

1 3/4 c all purpose flour
3/4 c sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/2 Tbsp ground flax seed (optional)
1/2 tsp salt
8 oz plain yogurt
6 Tbsp melted unsalted butter
1 large egg
1 c finely grated carrot (about 2 large)
1/2 c craisins (dried cranberries)
3/4 c chopped walnuts

Steps:

1. Preheat oven to 400 degrees F. Spray muffin pan with nonstick or line with paper cups. Soak dried cranberries in hot water for about 20 minutes, drain very well right before use.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ground flax, and salt. Set aside.
3. Melt butter in microwave; set aside to cool slightly. Meanwhile, in a separate bowl, combine yogurt and egg. Slowly stir in cooled melted butter until well blended. Add mixture to flour mixture but do not stir.
4. Add carrots, dried cranberries (well drained after having been soaked), and walnuts. Fold together until just blended. Don't over stir!
5. Scoop into prepared muffin tin. Bake in preheated oven for about 20 minutes or until toothpick tests done.
6. Let cool completely. Wrap in plastic wrap, place into large freezer ziploc and store in freezer, if desired.