Whole-wheat Carrot Muffins

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 cup plain flour
• 1 cup whole wheat flour
• 1 cup brown sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger
• 6 ounces non-fat vanilla yogurt
• 1/2 cup nonfat milk
• 1 egg
• 2 tablespoons sunflower oil (or canola oil)
• 1 teaspoon vanilla
• 1 medium carrot
• 1 tablespoon lemon zest
• 1 cup powdered sugar

Recipe

• 1 preheat the oven to 350ºf.
• 2 mix all the dry ingredients (plain flour, whole-wheat flour, brown sugar, baking soda, baking powder, salt, allspice and ginger) in a bowl.
• 3 in another bowl, beat the egg liightly and mix with oil, milk, vanilla and yogurt.
• 4 pour the wet mix into the dry mix and stir.
• 5 grate the carrot and add it to the mix.
• 6 fill the muffin tins up to 3/4 of their height because they will grow in the oven.
• 7 bake for about 15 minutes. to make sure that they are ready, you can insert a toothpick in the center of the muffins and see if it comes out clean. do not overcook because they will lose moistness.
• 8 for the icing, put the lemon zest in a small bowl and slowly add the powdered sugar. mix until all the sugar dissolves (if the mixture is too dry, add a little more lemon zest).
• 9 place the mixture on top of the muffins with a spoon or pastry bag and let it dry until it hardens.