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Carrot Raisin Muffins

By: Patti Wolfe Bailey  
"Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. 'My husband likes them at breakfast along with his cereal,' she notes."

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (4)

Rate/Review | 102 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 18 servings
 

Ingredients

  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup honey
  • 1 (8 ounce) container plain yogurt
  • 1/2 cup canola oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 1 1/2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Directions

  1. In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full.
  2. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Footnotes

  • Nutritional Analysis: One muffin (prepared without nuts) equals 189 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 226 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by tracymeyer 
Very dry. Needed more oil and some sugar. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2008 by Kathy 
I thought these were delicious-but I made a couple of changes. I had leftover carrot pulp from... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2009 by beaverm 
A little sweet. PBD loves them MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2008 by Sheri Woods 
Very light and not too sweet MORE

 
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