Carrot Spice Muffins

Made with Ancient Grain Muffin Base
Contributed by: david@grainstorm

Spicy, grainy, yummy good stuff. Add shredded carrot, vanilla and some spices to the regular GRAINSTORM prep. Makes a great afternoon treat. No icing though :-)

INGREDIENTS

• 500g bag Ancient Grain or Red Fife Muffin Base
• 2 large eggs
• 1/2 stick (4 tbsp) butter, melted
• 2 tbsp (27g) extra virgin olive oil
• 1 3/4 cups (420g) plain yogurt
• 2 cups (280g) finely grated carrots
• 1 tsp vanilla extract
• spice mixture: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp nutmeg and a pinch of ground cloves

DIRECTIONS

1. preheat oven to 375F convection or 400F, lightly grease 18 muffin cups
2. peel and finely shred carrots; set aside
3. combine spices and set aside
4. in a large mixing bowl, whisk the eggs to incorporate some air
5. whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
6. add yogurt, vanilla and spices; whisk smooth
7. stir shredded carrots
8. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
9. fill muffin cups, sprinkle with sanding sugar and bake about 18-20 min