Carrot and Raisin Muffins

These muffins work well as a dessert, but can also be eaten for breakfast.


Carrot and Raisin Muffins

Yield: 12 muffins 


1 1/2 C all-purpose flour

2 tsp cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 C granulated sugar

1 1/2 C (about 3-4 large) coarsely shredded carrots

1/2 C raisins

1/3 C milk

1/3 C butter melted


Preheat oven to 400 degrees.

Combine flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, beat together eggs and sugar and then add in the carrots, raisins, milk, and melted butter. Mix well.

Fold in the flour mixture, stirring only until dry ingredients are moistened. Spoon the batter into 12 greased or paper-lined muffin cups.

Bake for 16 to 18 minutes or until golden brown. Enjoy!

Nutrition: Calories 192 | Total Fat 6.3g | Saturated Fat 3.6g | Trans Fat 0.0g | Cholesterol 45mg | Sodium 216mg | Potassium 209mg | Total Carbohydrates 32.2g | Dietary Fiber 1.3g | Sugars 17.5g | Protein 3.3g