Where has the time gone? Ramadan is already half over! I hope we are all doing our best to make the most of this blessed month. With the end of Ramadan approaching it also mean Eid Eats is coming up. I had told you all about Eid Eats in my post for Chicken Kheema. Eid Eats is a virtual potluck where we all "bring" a dish we would serve on Eid. I hope you will join in with us. You can find all the details in this post. The link up is on June 20, 2017. I hope that you can join us!
Healthy Whole Wheat Butterscotch Carrot Muffins
Adapted from Cookie + Kate
1 3/4 cups white whole wheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda,
1/2 tsp salt
1/2 tsp ground ginger
2 cups peeled and grated carrots (about 3 large or 6 small/medium)
1/3 cup canola oil
1/2 cup maple syrup
1 cup plain Greek yogurt
1 tsp vanilla
1/2 cup butterscotch chips
turbinado sugar or raw sugar for sprinkling
Preheat 425 F. Spray muffin tin with baking spray.
In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and ground ginger.
Add carrots and butterscotch chips. Mix with a spoon.
In a medium bowl, whisk together oil and maple syrup.
Add eggs and whisk.
Add yogurt and vanilla. Whisk.
Pour wet ingredients into dry ingredients and mix with a spoon until just combined.
Using an ice cream scoop, divide batter among the muffin cups. Sprinkle with turbinado sugar.
Bake for 13 minutes or until a toothpick inserted into the muffin comes out clean.