Carrotcake Muffins

Here is proof that no matter how hectic, crappy or stressful a day can seem, coming home to good food brings joy and delight. 

These made from scratch beauties are from Light Muffins by Beatrice Ojakangas, 1995.  I stole it from my mother-in-law, and have no intention of giving it back.  The little frosting is a basic cream cheese frosting which was not part of the recipe, but truly improved the overall taste and appearance.

Recipe:

Preheat oven to 400 degrees and lightly spray the inside of 12 paper baking cups.  Line muffin tin.

2 1/2 C All purpose Flour
3/4 C  Sugar
2 1/2 tspn  baking powder
1/4 tspn baking soda
1/4 tspn salt
11/2 tspn cinnamon
1/2 tspn ginger
1/4 tspn nutmeg
1/8 tspn ground clove
1 1/2 C finely grated carrot
Mix dry ingredients together in a bowl.  Add the carrots and mix until coated & crumbly.
In a separate bowl mix the following wet ingredients.
1/2 C non-fat yogurt (plain or vanilla)
1 large egg
1/4 cup oil (I like canola)
1 tspn vanilla
1 cup unsweetened applesauce
(It calls for sweetened coconut flakes, but I didn't have that available)

Combine the wet into the dry and mix well.  Spoon into muffin tin, and bake 20 mins.  Allow to cool before frosting. 
Frosting:
1/2 C cream cheese slightly softened in microwave - 10 sec.
3/4 C confectioners sugar