Carrot Mini Muffins with Raisins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup raisins 2 cups warm water 1 cup all-purpose flour 1 cup whole wheat flour1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1/4 cup vegetable oil 3/4 cup applesauce3/4 cup brown sugar 3 cups shredded carrots
Makes 48 mini muffins; 1 serving = 1 muffin
DIRECTIONS
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C).
Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flours, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil, apple sauce, and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins.
Spoon into prepared muffin cups.
Bake in preheated oven for 20 minutes for mini-muffin tins; longer for regular muffin tins.
Number of Servings: 48
Recipe submitted by SparkPeople user JNNSALAS.
DIRECTIONS
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C).
Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flours, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil, apple sauce, and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins.
Spoon into prepared muffin cups.
Bake in preheated oven for 20 minutes for mini-muffin tins; longer for regular muffin tins.
Number of Servings: 48
Recipe submitted by SparkPeople user JNNSALAS.
Nutritional Info Amount Per Serving
- Calories: 62.1
- Total Fat: 1.7 g
- Cholesterol: 17.7 mg
- Sodium: 133.2 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.8 g
- Protein: 1.3 g
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