Carrot Raisin Nut Muffins
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
-
Topping
- 1⁄2 cup brown sugar
- 2 tablespoons wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons butter (softened) or 2 tablespoons margarine (softened)
-
Muffin
- 1 1⁄2 cups wheat flour
- 1 1⁄2 cups grated carrots
- 1⁄4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1⁄4 cup raisins
- 1⁄2 cup walnuts (chopped or crushed)
- 1 egg
- 2 tablespoons oil
- 1⁄2 cup skim milk
- 1 (8 ounce) can crushed pineapple (do not drain)
directions
- Prepare -- grate the carrots, chop or crush your walnuts, let your butter soften.
- Stir together all dry muffin ingredients (flour, brown sugar, baking soda, baking powder, spices, raisins, walnuts.).
- Add all of the rest of the muffin ingredients and stir well. (egg, oil, milk, pineapple).
- In a separate bowl, mix together the topping ingredients with a spoon. (brown sugar, flour, cinnamon, nutmeg, butter).
- Spoon the muffin batter into a muffin pan, about 2/3rds of the way full. (non-stick, or greased, or lined with paper cups).
- Distribute topping mix on top of muffin batter.
- Bake at 350 degrees for 20 minutes.
- Let cool, then remove from pan and eat!
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RECIPE SUBMITTED BY
TeaLeavesGreen
United States