Name: Carrot Muffins
Yield: Makes 10 Muffins
Ingredients: vegetable oil, ½ cup (4 fl oz/125 ml); carrots, 3, peeled and grated (about 1½ cups/9 oz/280 g); light brown sugar, ½ cup firmly packed (3½ oz/105 g); chopped walnuts, ¼ cup (1 oz/30 g); low-fat (1%) milk, ½ cup (4 fl oz/125 ml); golden raisins, ¼ cup (1½ oz/45 g); all-purpose flour, 1 cup (5 oz/155 g); whole-wheat flour, ⅔ cup (3½ oz/105 g); baking soda, ½ tsp; salt, ¼ tsp; large eggs, 2; baking powder, ½ tsp

Preparation info

Makes
10
Muffins

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Bake a batch of these tender muffins anytime and freeze them so you can reheat them for weekday morning breakfasts. For a tropical variation, substitute unsweetened shredded coconut and diced dried pineapple for the walnuts and raisins.

Ingredients

all-purpose flour, 1 cup (5 oz/155 g)
whole-wheat flour

Method

Preheat oven to 375°F (190°C). Line 10 cups of a standard muffin pan with paper liners.
In a medium bowl, stir together flours, baking soda, baking powder, an

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Carrot Muffins

Ingredients

Method

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