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Carrot Wheat Muffins

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YIELD

12 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

1 237
1 15
TABLESPOON ML BAKING POWDER
1 237
¼ 59
CUP ML BROWN SUGAR *
½ 2.5
TEASPOON ML CINNAMON
0.6
TEASPOON ML ALLSPICE
1 237
CUP ML CARROTS
grated
1 5
TEASPOON ML ORANGE ZEST
1 237
CUP ML MILK
1 1
EACH EACH EGGS
¼ 59
CUP ML BUTTER
melted
¼ 59
CUP ML MOLASSES
¼ 59
CUP ML NUTS
chopped
½ 118

Directions

Measure dry ingredients into a large bowl.

Stir in carrots and orange rind In a small bowl, beat eggs with milk, molasses and melted butter.

Add to dry ingredients all at once, stirring just to moisten.

Fold in raisins and nuts.

Fill greased muffin tins ¾ full and bake at 400 for 25 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 180 32% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 52mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 34% Vitamin C 2%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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