Carrot Raisin Muffins
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
12-14 12-14 muffins
- Serves:
- 12-14
ingredients
- 1⁄2 cup raisins
- 1 cup young fresh baby carrots
- 3⁄4 cup almond milk
- 1⁄4 cup honey
- 2⁄3 cup yogurt
- 1⁄4 cup canola oil
- 1⁄4 cup sugar
- 1 cup oat bran
- 2 cups all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 tablespoon wheat germ
- 1⁄4 teaspoon nutmeg
- 1 1⁄2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 1⁄4 cup sunflower seeds
directions
- Pre heat oven to 375 degrees and spray muffin pan with a non stick cooking spray.
- Grate the carrots or put them in a food chopper
- Combine the first seven ingredients and set aside.
- Combine the remaining ingredients.
- Pour the wet ingredients into the dry ingredients and stir just until moistened.
- Batter will be lumpy. Fill muffin cups 3/4 with batter.
- Sprinkle Sunflower seeds on the top of each muffin cup.
- Put in preheated oven for 20 to 25 minutes until lightly browned.
- Cool for 5 minutes and enjoy.
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RECIPE SUBMITTED BY
Tammy F.
Henderson, Nevada