Mmm, Carrot Cake Muffins!

I passed a construction site on my way home a few minutes ago, and as I watched sparks fall from a few stories above I couldn't help but think of Kira Argounova.
"Jagged walls of red brick, new and raw, checkered by a net of fresh, white cement, rose to a gray sky darkening slowly in an early twilight. High against the clouds, workers knelt on the walls and iron hammers knocked, ringing sonorously over the street, and engines roared hoarsely, and steam whistled somewhere in a tangled forest of planks, beams, scaffoldings splattered with lime. She stood watching, her eyes wide, her lips smiling."

Anyway, I didn't start this post to discuss Ayn Rand. The real point is to share a recipe for Carrot Cake Muffins. I had a urge to cook last night, but there was nothing in the fridge to bake with aside from some carrots, applesauce and yogurt. I borrowed some flour from my roommate and found some walnuts in the cabinet, and with a bit of thinking came up with the following recipe.

Carrot Cake Muffins
Makes 12-ish

1 1/2 cups flour
1 (slightly heaping) tsp baking soda
1/2 cup sugar
1/2 tsp salt
1 heaping tsp cinnamon
1 heaping tsp allspice
1/2 tsp ground ginger
2 grated carrots
1 cup unsweetened applesauce
1/2 cup yogurt
1/2 cup walnuts (I think I used something closer to 2/3 cup, but I'm not sure.)

Preheat oven to 350 (I found that 400 worked better on my gas oven)
Mix applesauce, yogurt and carrots.
Mix flour, sugar, salt, spices and baking soda, and add slowly to applesauce mix.
Stir in walnuts, and rasins, if you happen to have some.
Spoon into greased muffin tins and bake for 15-20 minutes.

That's it! These were super good, and my roommates and I ate them all, still fresh and warm from the oven with chai spiced whipped cream on top.