Spiced Carrot Muffins

I made these muffins with some leftover carrot puree I had and everyone in my family loved them!  They thought they were pumpkin muffins because of the color and the spice, and you can also add shredded carrots as well if you don't have pureed.  A great way to sneak in some vegetables!

Ingredients:
1 3/4 - cups all purpose flour
1/2- cup sugar
1/2 - cup brown sugar
2 - teaspoons baking powder
3/4 - teaspoon baking soda
1/2 - teaspoon salt
2 - teaspoons pumpkin pie spice
3/4 - cup plain or greek yogurt
4 - tablespoons unsalted butter, melted
1/2 - teaspoon vanilla extract
1 - large egg
1/4 - cup milk
2 - cups peeled, shredded carrots or
3/4 - cup pureed carrots
1/2 - cup raisins, optional

Directions:
Preheat oven to 375. Line 12 cups of a standard muffin tin with paper liners; set aside. If not using muffin liners spray each muffin tin with baking spray.

In a large bowl, stir together flour, sugars, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

In a separate bowl, whisk together yogurt, milk, butter, egg and vanilla. If using pureed carrots add the pureed carrots to the wet ingredients.

If using shredded carrots fold into the batter last. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in shredded carrots and raisins if using.

Spoon batter into prepared muffin cups and bake for about 20 minutes or until golden brown or when a toothpick inserted comes out clean.

If you want to use less sugar in this muffin recipe you can decrease the sugar amounts to 1/4 cup each.

Cook's Note: You can also use half whole wheat and half all purpose flour.