Whole-Wheat Carrot Muffins
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
12 muffins
ingredients
- 1 cup plain flour
- 1 cup whole wheat flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ginger
- 6 ounces non-fat vanilla yogurt
- 1⁄2 cup nonfat milk
- 1 egg
- 2 tablespoons sunflower oil (or canola oil)
- 1 teaspoon vanilla
- 1 medium carrot
- 1 tablespoon lemon zest
- 1 cup powdered sugar
directions
- Preheat the oven to 350ºF.
- Mix all the dry ingredients (plain flour, whole-wheat flour, brown sugar, baking soda, baking powder, salt, allspice and ginger) in a bowl.
- In another bowl, beat the egg liightly and mix with oil, milk, vanilla and yogurt.
- Pour the wet mix into the dry mix and stir.
- Grate the carrot and add it to the mix.
- Fill the muffin tins up to 3/4 of their height because they will grow in the oven.
- Bake for about 15 minutes. To make sure that they are ready, you can insert a toothpick in the center of the muffins and see if it comes out clean. Do not overcook because they will lose moistness.
- For the icing, put the lemon zest in a small bowl and slowly add the powdered sugar. Mix until all the sugar dissolves (if the mixture is too dry, add a little more lemon zest).
- Place the mixture on top of the muffins with a spoon or pastry bag and let it dry until it hardens.
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