spiced carrot muffins

I had my first truly relaxing weekend in a while and it was absolutely glorious. It was spent reading, lounging, brunching, working out, cooking, napping - all of the important things in life. While I didn't really celebrate Passover or Easter, I did make carrot muffins. Bunnies eat carrots, and the Easter Bunny is a key component to this holiday, so in some small way, I celebrated Easter. Right? Right. I couldn't find a recipe I loved, so I made my own. The finished product was a moist, flavorful muffin - just healthy enough to call breakfast! 

Here's what you'll need...
1 1/4 cups all purpose flour
1/3 cup brown sugar
1/3 cup while sugar
1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt
2 eggs
1/4 cup nonfat plain yogurt
1/3 cup vegetable oil
1 tsp vanilla
2 cups shredded carrots (3-4 carrots)
1/4 cup raisins
1/3 cup chopped pecans

Here's what to do...
Add together the dry ingredients in a large bowl: flour, sugars, baking soda, baking powder, spices. Set aside. In another bowl, whisk together the eggs, yogurt, vegetable oil and vanilla. Add the wet ingredients to the dry. Add in the shredded carrots, raisins and pecan. Stir well until everything is combined. Divide among 12 lined muffin tins. Bake at 350 degrees for 30 minutes, or until golden brown and toothpick comes out clean.