Carrot Oatmeal Muffins
How to Make It
Special equipment: 2 muffin pans, each with 12 (1/2 cup) muffin cups; 18 cupcake liners
Preheat oven to 350˚F with racks in middle and lower third.
In a large bowl, whisk together flour, oats, baking soda, cinnamon and salt.
In a second bowl, whisk together yogurt, eggs, honey, oil and vanilla. Add wet ingredients to dry ingredients, then stir to combine well. Gently but thoroughly fold in carrots and raisins.
Line 18 muffin cups with liners, then divine batter among prepared cups, filling each cup about three-quarters full. Bake, rotating pans halfway through, until a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool.