Carrot Muffins Recipe -
Carrot Muffins Recipe

Carrot Muffins

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"This is a slightly work intensive carrot muffin recipe. Believe me, it's delicious!"

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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix wheat and white flours, baking powder, and salt in a large bowl. Blend in brown sugar, cinnamon, allspice, and grated carrots.
  3. In a mixing bowl beat eggs. Blend in milk, molasses and butter. Combine this mixture with the flour mixture. Stir until all dry ingredients are moist.
  4. Spoon mixture into oiled muffin tins adding nuts and raisins if you would like. Bake for 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2007

i used 1/2 c applesauce and 1/2 c ground flax in place of the butter and they turned out wonderfully! really tasty muffins, will definitely make again.

Most Helpful Critical Review
Feb 07, 2004

THis recipe was rather bland and tasteless. I was excited about trying a healthy muffin for lunches, but they were so gross no one ate them. More spice and flavouring definitely needed.

Feb 07, 2004

I really liked these muffins alot!!! I made a few changes. I used half the ammount of molases and substituted honey for the other half. I also doubled the brown sugar. Oh and I love the spices so I doubled the ammount of cinnamon and allspice. I've made this recipe twice and my husband who hates muffins even likes them :) That's high praise coming from him.

Feb 11, 2007

I made almost 3 dozen mini muffins with this recipie. They are fantastic. Not to sweet, and moist with great ingrediants to make them nice and healthy.For mini muffins they took 10 minutes.

Feb 07, 2004

I was looking for a way to get carrots into my toddler's diet and she (and daddy) really liked these. However, they weren't as big a hit with me and my older son. The molasses is a little overpowering for my taste (and I like molasses!) so I'll probably use less next time. I also substituted cardamom for the allspice and topped 'em with a basic cream cheese frosting.

Feb 07, 2004

I'm sorry but these muffins were not as good as they sounded. All I could taste was baking soda! I can only hope that I did something wrong in the preparation because they were so wierd. I am a big fan of healthy food, so I know it wasn't the lower sugar that bothered me. These tasted very wrong. I threw them out into the woods for the squirrels to eat. I hope they like them.

Jul 08, 2006

Great muffins - I got some delicious crust with moist and chewy inside. Next time I will decrease the amount of sugar, though (may be the carrots I used this time were too sweet, though). Thanks!

Feb 07, 2004

Rave reviews from the kids. "Better than the ones from IGA!"


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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