Whole Wheat Carrot Walnut Raisin Muffins
Whole Wheat Carrot Walnut Raisin Muffins recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat pastry flour
|
|
| ½ | cup |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | ounces |
liquid egg substitute
|
|
| 1 | cup |
milk, low-fat
1% |
|
| ⅓ | cup |
sunflower oil
|
|
| ½ | cup |
honey
|
|
| 1 ¼ | cups |
carrots
grated |
|
| ½ | cup |
walnuts
chopped |
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 115.6 | ml/g |
liquid egg substitute
|
|
| 237 | ml |
milk, low-fat
1% |
|
| 79 | ml |
sunflower oil
|
|
| 118 | ml |
honey
|
|
| 296 | ml |
carrots
grated |
|
| 118 | ml |
walnuts
chopped |
|
| 118 | ml |
raisins, seedless
|
|
Directions
Preheat oven to 400℉ (200℃).
Combine flours, baking powder, and salt in a medium-sized bowl. Mix eggbeaters, milk, oil, and honey together. Combine wet and dry ingredients.
Fold in carrots, walnuts, and raisins. Spoon approximately ½ cup mixture for each muffin into oiled muffin tins. Place immediately in oven.
Bake 20 minutes or until lightly browned on top.
