Post # 3061: Carrot muffins


For whatever reason, possibly due to the rain, I’ve been baking a lot this winter. Mostly bread (more on that in another post), but because I love a good muffin every once and awhile, I’ve also been on the hunt for healthy-ish muffin recipes. This one ticks off all my boxes because it’s low in sugar, and has a decent amount of fibre. Sourced from allrecipes.com (http://allrecipes.com/recipe/23787/awesome-carrot-muffins/) – the only thing I’ve modified here is the sugar amount. Most carrot muffin recipes are way skimpy on the carrot – but not this one!

  • 1 cup raisins
  • 2 cups warm water
  • 2 cups all-purpose, unbleached flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup brown sugar
  • 3 cups shredded carrots
  1. Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil 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.
  4. Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

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