I found this recipe by Patricia Scarpin of Technicolor Kitchen. She takes excellent pictures, which makes me want to bake all her recipes.
Ingredients
fully adapted by Technicolor Kitchen
2 cups (280g) all purpose flour
2 teaspoons baking powder
¾ cup + 1 tablespoon (162g) caster sugar
pinch of salt
1 cup (260g) plain yogurt
2 eggs
½ cup (120ml) vegetable oil
finely grated zest of 1 large lemon
1 ½ cups (135g) grated carrot
icing sugar, to serve
2 teaspoons baking powder
¾ cup + 1 tablespoon (162g) caster sugar
pinch of salt
1 cup (260g) plain yogurt
2 eggs
½ cup (120ml) vegetable oil
finely grated zest of 1 large lemon
1 ½ cups (135g) grated carrot
icing sugar, to serve
Preheat the oven to 180°C/350°F; line twelve ½-cup (120ml) capacity muffin pans with paper cases.
Sift flour and baking powder into a large bowl. Add the sugar and salt and stir to combine. Set aside.
Place the yogurt, eggs, oil and lemon zest in a bowl and whisk until smooth. Add the yogurt mixture and carrot to the flour mixture and whisk just until combined – use a fork to mix and do not overmix; the batter is supposed to be lumpy.
Spoon the batter into the prepared cases and bake for 20-25 minutes or until golden and cooked when tested with a skewer.
Sprinkle with icing sugar to serve.
Sift flour and baking powder into a large bowl. Add the sugar and salt and stir to combine. Set aside.
Place the yogurt, eggs, oil and lemon zest in a bowl and whisk until smooth. Add the yogurt mixture and carrot to the flour mixture and whisk just until combined – use a fork to mix and do not overmix; the batter is supposed to be lumpy.
Spoon the batter into the prepared cases and bake for 20-25 minutes or until golden and cooked when tested with a skewer.
Sprinkle with icing sugar to serve.
Makes 12 – I used 1/3-cup (80ml) muffin pans and got 12, too
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