Carrot Wheat Muffins
Yield
12 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
brown sugar
|
*
|
| ½ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
allspice
|
|
| 1 | cup |
carrots
grated |
|
| 1 | teaspoon |
orange zest
|
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
molasses
|
|
| ¼ | cup |
nuts
chopped |
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
brown sugar
|
*
|
| 2.5 | ml |
cinnamon
|
|
| 0.6 | ml |
allspice
|
|
| 237 | ml |
carrots
grated |
|
| 5 | ml |
orange zest
|
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
butter
melted |
|
| 59 | ml |
molasses
|
|
| 59 | ml |
nuts
chopped |
|
| 118 | ml |
raisins, seedless
|
|
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.
