1½ cups plain yogurt (I like to use Noosa, but use what you like)
½ cup canola or olive oil
½ cup milk (I used skim but use whatever you like)
2 large eggs
1 stick butter, melted
1 cup raisins
4 cups grated carrots
Instructions
Line muffin tins with re-usable muffin liners or paper liners (I got 30 from this recipe).
Store together the flours, sugar, spices, baking powder, baking soda, and salt; set aside.
Whisk together the yogurt, oil, milk, eggs and butter until well combined. Stir into the dry ingredients, and then fold in the raisins and carrots.
Spoon batter into muffin tins and bake at 375 degrees until a toothpick inserted into the center comes out clean, about 20-22 minutes. Serve warm or cool on a baking rack and store muffins in a covered container or plastic bag in the freezer.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2017/10/pumpkin-spice-carrot-muffins/