Carrot Raisin (or Cranberry) Muffins
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups whole wheat flour (I've also used regular flour; comes out just fine)2 teaspoons baking soda2 teaspoons ground cinnamon1/2 teaspoon salt2 eggs1 cup honey or 1/2 honey, 1/2 agave nectar1 (8 ounce) container plain yogurt1/2 cup canola oil2 teaspoons lemon juice2 teaspoons vanilla extract1 1/2- 1 3/4 cups shredded carrots (carrot pulp from juicer)1/2 cup raisins or craisinsYou can also add 1/2 cup chopped walnuts if desired. I didn't because I don't like nuts.
In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrot pulp, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Serving Size: 24 muffins or 12 muffins and 24 mini-muffins
Number of Servings: 24
Recipe submitted by SparkPeople user ZEMAT3.
Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Serving Size: 24 muffins or 12 muffins and 24 mini-muffins
Number of Servings: 24
Recipe submitted by SparkPeople user ZEMAT3.
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 5.2 g
- Cholesterol: 15.6 mg
- Sodium: 168.0 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 0.9 g
- Protein: 1.9 g
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