Carrot Gingerbread Muffins

These were excellent on there own, but made even better with a little cream cheese icing!

From Canadian Living September 2010

1/4 C raisins

Sprinkle raisins with 2 tsp water and cover with saran wrap.  Microwave on high for 20 second and let stand.

2 1/4 C flour

2 1/2 tsp ginger

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

pinch cloves

Combine all above dry ingredients in a bowl.

1/2 C butter

1/2 C brown sugar

1/4 C granulated sugar

In a separate bowl, cream the above ingredients until light about 1 minute.

1/4 C molasses

1 tsp vanilla

2 eggs

Beat the following into the butter mixture.

Stir flour mixture into butter mixture. Then add 3/4 C yogurt and stir until combined.

Fold in raisins and 2 C shredded carrots.  Bake at 350 F for 25 minutes.  Makes 18 muffins.