Carrot 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
1 1/2 teaspoon baking soda
1/4 teaspoon salt
150g non-fat plain Greek Yogurt

4 tablespoons unsalted butter
2 large eggs

1/4 cup milk
2 cups peeled, shredded carrots (about 5 medium)

Method

Preheat oven to 190 degrees. 
Line 18 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.
Melt butter in a small bowl in the microwave.
Slowly, whisk in yogurt, milk and eggs, carefully so eggs don't scramble.
Make a well in the center of the dry ingredients and add yogurt mixture.
Stir until just combined {if it seems to dry, add more milk, one tablespoon at a time}. Fold in shredded carrots.
Spoon batter into muffin cups until they're 2/3 full.
Bake for 17-20 minutes.
Transfer to a wire rack.
Serve warm or at room temperature.