Sunday, January 20, 2013

Carrot and Raisin Muffins

I was trying to think of a new muffin to make and it hit me while I was peeling carrots for the week...why not make a whole wheat carrot cake like muffin!  These are great alone cold or hot, with syrup or honey, or even with cream cheese.














What you will need...
  • 1 cup milk
  • 1 cup applesauce, unsweetened  
  • 2 eggs
  • 1 tsp vanilla
  • 4 tbsps oil 
  • 2 cups whole wheat flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3 tsps cinnamon
  • 2 tsps nutmeg
  • 1 tsp vanilla
  • 3 carrots, chopped in food processor
  • 1/2 cup raisins
Mix milk, applesauce, eggs, vanilla, and oil in a bowl.  Add the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Mix until well blended, then add in the carrots and raisins and combine.  Use an ice cream scoop to fill a nonstick muffin pan.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!

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