Carrot Raisin (or Cranberry) Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Carrot Raisin (or Cranberry) Muffins calories by ingredient


Introduction

Made with the pulp from the juicer after making carrot/apple juice. Yummy, juicy muffins. Made with the pulp from the juicer after making carrot/apple juice. Yummy, juicy muffins.
Number of Servings: 24

Ingredients

    2 cups whole wheat flour (I've also used regular flour; comes out just fine)
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    1/2 teaspoon salt
    2 eggs
    1 cup honey or 1/2 honey, 1/2 agave nectar
    1 (8 ounce) container plain yogurt
    1/2 cup canola oil
    2 teaspoons lemon juice
    2 teaspoons vanilla extract
    1 1/2- 1 3/4 cups shredded carrots (carrot pulp from juicer)
    1/2 cup raisins or craisins
    You can also add 1/2 cup chopped walnuts if desired. I didn't because I don't like nuts.

Directions

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.