Spiced Carrot Chocolate Chip Muffins

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We've been getting tons of carrots lately in our CSA.  I guess I could do something healthy like carrot sticks, but of course I decided to bake with them instead.  This recipe went over really well in our house.  Mr. Snoop does not typically like carrot cake, but he loves these.  The fact that I added chocolate chips might have something to do with it.  Here's the original recipe, which is from Martha.  Here's what I did, below:

Spiced Carrot Chocolate Chip Muffins

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
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup Greek yogurt
• 4 tablespoons melted unsalted butter
• 1 large egg
• 2 cups shredded carrots (I used a box grater)
• 3/4 cup chocolate chips

Directions

1. Line 12 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.
2. In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots and chocolate chips.
3. Spoon batter into prepared muffin cups.
4. Bake for 20 minutes at 375 degrees.

Mine were not nearly as beautiful as Martha's, of course.  So if you make these, don't be surprised if they look a bit lumpy:

Yes, this is a great treat for at work.  And yes, that is a baby doll in the background.  She was left on Sunday, poor thing.