Carrot Muffins with Raisins and Pecans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/2 cup orange juice1/2 cup raisins1/2 cup grated carrots1/2 cup chopped pecans1 cup granulated sugarequivalent to 1 cup, sweetner of choice1 1/4 cup oil4 eggs3 cups all-purpose flour2 tsp baking powder1 tsp baking soda1/2 tsp salt1 tsp ground cinnamon1 tsp ground nutmeg
Line muffin tins (12 cups) OR 1 regular + 1 mini loaf pan with paper liners. Heat orange juice just to the boiling point. Add raisins and remove from heat. Set aside.
In a mixing bowl, beat sugar, sweetner, oil & eggs until well blended. Sift together the dry ingredients and add to first mixture, mixing until ingredients are moistened. Drain raisins and stir into the batter, then fold in chopped nuts and grated carrots.
Fill pans about 2/3 full then bake in preheated 350 d oven for 30-40 minutes (check small loaf pan after about 20 minutes for doneness).
Number of Servings: 20
Recipe submitted by SparkPeople user JENI_RECIPES.
In a mixing bowl, beat sugar, sweetner, oil & eggs until well blended. Sift together the dry ingredients and add to first mixture, mixing until ingredients are moistened. Drain raisins and stir into the batter, then fold in chopped nuts and grated carrots.
Fill pans about 2/3 full then bake in preheated 350 d oven for 30-40 minutes (check small loaf pan after about 20 minutes for doneness).
Number of Servings: 20
Recipe submitted by SparkPeople user JENI_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 297.2
- Total Fat: 18.6 g
- Cholesterol: 46.4 mg
- Sodium: 201.8 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 1.1 g
- Protein: 3.9 g
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