CARROT CAKE MUFFINS

Ingredients
200 grams vanilla yoghurt
100 grams butter
100 ml oil
3 medium eggs
150 grams sugar
1 teaspoon vanilla
250 grams grated carrots
2 teaspoons fresh lemon juice
200 grams flour
3 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
3 tablespoons desiccated coconut
100 grams raisins
100 grams dried apricots, minced

Preparation

Grate the carrots, toss them with fresh lemon juice, and set aside. Melt the butter over low heat (or in the microwave), and let it cool down slightly. Beat the eggs and sugar, on high, for about 5 minutes, or until pale and thick. Slowly drizzle in the oil, and then the melted butter, beating (on high) constantly. Next, beat in the yoghurt and vanilla. Sift the flour with the baking powder and spices and pour it all in the egg batter. Add the grated carrots and dried fruit, along with the desiccated coconut, and fold everything with a large spatula or a wooden spoon. Divide the batter evenly between 15 muffin liners and bake, in a preheated oven, at 180˚C (350˚F) for 18-20 minutes.