1/2 cup honey
1/4 cup light brown sugar, firmly packed
1/2 cup yogurt
2 cups whole-wheat flour
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 teaspoon baking soda
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts, chopped
Directions - Carrot Muffins
Position the rack in the center of the oven. Preheat the oven to 400
degrees. Grease a standard 12-muffin pan or line with paper cups.
In a large bowl beat eggs thoroughly. Add butter, honey, sugar and
yogurt. Mix well and set aside.
In a medium-sized bowl whisk together flour, baking soda,
nutmeg and cinnamon. Add dry ingredients to egg mixture. Mix together with a few light
strokes, until the dry ingredients are moistened. Gently fold in
carrots, raisins, and walnuts.
Do not over mix - the batter should be lumpy.
the carrot muffin batter into the muffin cups. Fill cups about
two-thirds full with batter.
Bake until a toothpick
inserted in 1 or 2 of the muffins comes out clean, about 20 minutes. Let
cool for 2 to 3 minutes before removing from the pan.
Recipe yields 12 carrot muffins.