Carrot-Raisin Muffins
Carrot-Raisin Muffins recipe
Yield
4 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
wheat germ
toasted |
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
sugar substitute
brown |
|
| 1 | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
cloves
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 ⅓ | cups |
carrots
shredded |
|
| ½ | cup |
raisins, seedless
soaked in hot water |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
wheat germ
toasted |
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
sugar substitute
brown |
|
| 5 | ml |
cinnamon
|
|
| 0.6 | ml |
cloves
|
|
| 0.6 | ml |
nutmeg
|
|
| 315 | ml |
carrots
shredded |
|
| 118 | ml |
raisins, seedless
soaked in hot water |
|
| 2 | large |
eggs
|
|
| 3E+1 | 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.
