Tiny Carrot Muffins

If you don't have a mini muffin tin, you can use a standard muffin tin. Divide batter evenly among 12 muffin cups and bake for about 15 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 375 degrees.

Step 2

Grease one 24-cup mini muffin tin.

Step 3

Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in medium bowl.

Step 4

Whisk yogurt, sugar, oil, eggs, and vanilla together in large bowl.

Step 5

Using rubber spatula, stir in carrots until fully incorporated.

Step 6

Add flour mixture and stir until just combined.

Step 7

Divide batter evenly among mini-muffin cups (about 1 heaping tablespoon per cup).

Step 8

Bake until toothpick inserted in center of muffin comes out clean, 10 to 12 minutes.

Step 9

Let muffins cool in muffin tin on wire rack for 10 minutes.

Step 10

Remove muffins from muffin tin and let cool completely on rack, about 30 minutes.

Step 11

Serve.