Spicy Carrot Mini Muffins

Ingredients:

• 2 cups of flour
• 1 tbsp baking powder
• 3/4 tsp garam masala spices
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 3/4 cup brown sugar
• 1 cup finely grated carrots (about 3 medium-sized carrots)
• 3/4 cup yogurt
• 0.5 cups vegetable oil
• 0.5 cups light raisins, swollen in hot water, drain the water
• 1/4 cup sweet coconut flakes
• 1 teaspoon grated ginger
• 0.5 tsp lemon zest
• 2 large eggs
• Turbinado sugar, for sprinkling (optional)

Preparation:

1. Preheat oven to 190°C (375°F) and position a rack in the center of the oven. Line a mini muffin tin with paper liners.
2. In a large bowl, combine flour, baking powder, garam masala, salt, and baking soda. Use your fingers to fold in the brown sugar.
3. In a separate bowl, mix together carrots, yogurt, vegetable oil, raisins, coconut, ginger, lemon zest and eggs.
4. Stir the wet ingredients into the dry mixture and knead into a dough (don't worry if it's lumpy).
5. Spray a small 3-cm ice cream scoop with cooking spray and fill the cups about three-quarters full with batter. Sprinkle the tops with turbinado sugar, if using.
6. Bake until a toothpick inserted into a muffin comes out clean and the tops spring back when lightly pressed, 14-16 minutes. Rotate the pan halfway through baking to ensure even baking. Let them rest in the hot pan for 3 minutes, then remove them to a wire rack and cool for about 30 minutes.