Carrot Gingerbread Muffins

• 1/2 cup golden raisins
• 2 1/4 cups flour, all-purpose
• 2 1/2 teaspoons ginger ground
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg prefer freshly grind
• 1 pinch cloves, ground
• 1/2 cup butter, unsalted softened
• 1/2 cup brown sugar packed
• 1/4 cup sugar
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup yogurt, plain prefer 1%
• 2 cups carrots shredded

1. Preheat oven to 350F (180C) degree.
2. In small bowl, sprinkle 2 teaspoons water over raisins.
3. Cover and microwave on high for 20 seconds, stir and set aside to let cool.
4. In medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
5. In large bowl, beat butter with brown and white sugars with electrical mixer until light, 1 to 2 minutes.
6. Beat in molasses and vanilla extract, bean in eggs, 1 at a time.
7. Add flour mixture, yogurt until combined.
8. Fold in carrots and raisins just until combined.
9. Spoon into paper-lined or greased muffin cups.
10. Bake until a wood stick inserted in centre comes clean, about 25 minutes.
11. Transfer onto a wire rack and let cool completely.

golden raisins, flour, ginger ground, cinnamon, baking powder, baking soda, salt, nutmeg, butter, brown sugar, sugar, molasses, vanilla, eggs, yogurt, carrots

Taken from recipeland.com/recipe/v/carrot-gingerbread-muffins-50791 (may not work)