i should be mopping the floor: Greek Yogurt and Carrot Muffins

Tuesday, April 15, 2014

Greek Yogurt and Carrot Muffins

These Greek Yogurt and Carrot Muffins are the perfect freezer-friendly lunch box treat {for kids and grown ups!}. And, they're only 3 Weight Watchers Points Plus!

I love a good freezer muffin. I make a few batches on a Saturday, stick them in the freezer and then grab them for my boys' lunch boxes for a few weeks. It's such a time-saver! And these carrot ones are packed with protein from the Greek yogurt. Check out the recipe below>>>


I loosely based this recipe off of the Spiced Carrot Muffins from Martha Stewart. We had received a huge amount of carrots in our last Bountiful Baskets Produce Co-Op haul, so I really needed to use them up. I like that these aren't too sweet...they're an almost savory lunch option for the kids.

Ingredients:
- 1 cup all-purpose flour
3/4 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 5.3 oz. container plain, nonfat Greek Yogurt {I used Chobani}
- 4 tablespoons unsalted butter
- 2 large eggs
- 1/4 cup milk {I used 2%}
- 2 cups peeled, shredded carrots (about 5 medium)

{If you absolutely must, you can fold a few raisins in, too. But, I'll be honest, I'm not a raisin person at all. I feel like they're the easiest way to ruin a good cookie, cake or muffin. But, that's just my $.02, wink.}


Preheat oven to 375 degrees. Line 18 cups of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flours, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
Melt butter in a small bowl in the microwave. Slowly, whisk in yogurt, milk and eggs, carefully so eggs don't scramble. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined {if it seems to dry, add more milk, one tablespoon at a time}. Fold in shredded carrots.
Spoon batter into muffin cups until they're 2/3 full. Bake for 17-20 minutes. Transfer to a wire rack. Serve warm or at room temperature.

They freeze really well, too. I like to use a dry erase marker to write the contents and bake date on my containers...that way I just wash them, re-use and re-write the new contents when I refill them.

These are great to tuck into lunch boxes in the morning...they thaw by lunch time! I plugged the recipe into my Weight Watchers' Recipe Builder and these are only 3 Points Plus per muffin! Not too shabby...











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9 comments:

  1. These look great, and I have everything except the whole wheat flour, can I just use all AP Flour?? Thanks!

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  2. These are a must make! I love that they can be frozen, too!

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  3. Love the freezer tips. I have to leave the house by 5:30 for work and am always looking for ways to pre-make breakfast and lunch. I've only recently started baking with yogurt-I like the results. Thank you for sharing with See Ya in the Gumbo potluck. Nice to have you stop in!

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  4. These look so yummy! I'm going to share them with my mom, who loves to know the points on recipes she makes :)

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  5. Made them. Loved them. Froze them. You rock!

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  6. I just made these but swopped the buyer for unsweetened apple sauce, halved the sugar to 1/4 cup but splurged on the raisins and threw in 1/4 cup. Unlike you Kristi I LOVE squishy raisins. The point value is reduced to 2 for weight watchers points plus with those little changes. What a great snack!!

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  7. Could I use regular yogurt? I don't have Greek in my fridge right now....

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  8. This sound great, I'm going to make them today! But the real reason for my comment is that I wanted to say your trick with the dry erase marker is genius. What a great idea!

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