The following recipe has been adapted to create 8 standard-size muffins. If you need more muffins or are feeding a crowd, just double the recipe to produce approximately 16 standard muffins.

dry ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

wet ingredients:

• 1/2 cup plain yogurt
• 1/2 tablespoon pure vanilla extract
• 3 tablespoons olive oil
• 3/4 cup granulated sugar
• 2 large eggs

other ingredients:

• 2 (small standard) carrots, peeled & grated
• 1/2 cup toasted walnuts
• 1/2 cup raisins (plumped by soaking in 1 tablespoon rum plus hot water to cover, then drained)

Preheat oven to 350 degrees F. Sift dry ingredients together in a  large bowl; stir in toasted walnuts. In another bowl, whisk wet ingredients together until incorporated and smooth. Pour wet ingredients into dry ingredients, mixing until just combined. DO NOT OVERMIX. Fold in grated carrots and raisins. Fill buttered, sprayed, or papered standard muffin cups approximately 2/3 full of batter. Bake at 350 degrees F for 20-25 minutes, or until a toothpick inserted into center of muffins comes out almost clean (moist crumbs are ok, but no wet batter). Remove tin from oven, allowing muffins to cool in tin for 15 minutes, then remove muffins and set on wire rack to finish cooling completely.

Cream Cheese Icing

Recipe has been adapted to frost 8 standard-size muffins. May double ingredients if you are also doubling the carrot cake muffin recipe from above to produce a proportionate amount.

• 4 tablespoons (1/2 stick) softened butter (to room temperature)
• 8 ounces cream cheese
• 1/4 teaspoon pure vanilla extract
• generous 1/2 cup confectioner's sugar

Blend softened butter and cream cheese using an electric mixer (with paddle attachment) until combined. Add vanilla extract, turn mixer to low speed, and slowly add confectioner's sugar. Mix until combined. Use as desired to frost cooled carrot cake muffins.