Search
by Ingredient
Carrot-Raisin Muffins

Carrot-Raisin Muffins

StarStarStarHalf starEmpty star

Submitted by chicadee

Carrot-Raisin Muffins recipe

YIELD

4 servings

PREP

15 min

COOK

35 min

READY

1 hrs

Ingredients

1 237
2 3E+1
TABLESPOONS ML WHEAT GERM
toasted
1 ½ 7.5
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML SUGAR SUBSTITUTE
brown
1 5
TEASPOON ML CINNAMON
0.6
TEASPOON ML CLOVES
0.6
TEASPOON ML NUTMEG
1 ⅓ 315
CUPS ML CARROTS
shredded
½ 118
CUP ML RAISINS, SEEDLESS
soaked in hot water
2 2
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML VEGETABLE OIL

Directions

Preheat oven to 350℉ (180℃).

Spray muffin tins. Combine dry ingredients in a large bowl.

Stir in carrots and drained raisins.

Beat eggs with oil.

Stir into flour mixture. Divide batter evenly among 12 tins.

Bake for 30 to 35 minutes or until toothpick inserted in center of muffin comes out clean.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 298 30% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 500mg 21%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 14%
Sugars g
Protein 16g
Vitamin A 146% Vitamin C 5%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe