Carrot Gingerbread Muffins

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1/2 cup golden raisins

2 1/4 cup all purpose flour
2 1/2 tsp ground ginger
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 pinch ground cloves
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup fancy molasses
1 tsp vanilla
2 eggs
3/4 cup plain yogurt
2 cups shredded carrots

In small bowl, sprinkle 2 tsp water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to cool.

In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.

In large bowl, beat butter with brown and white sugars until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, 1 at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into muffin cups.


Bake in 350 oven until done - about 25 minutes. Transfer to rack, let cool.

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