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Carrot Spice Muffins

SUBMITTED BY: YOURPALAL PHOTO BY: Therese

"This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional."

RECIPE RATING:

Read Reviews (11)

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PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min
Original recipe yield 36 muffins

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups all-purpose flour
1 1/2 cups wheat bran
1/4 cup wheat germ
1/2 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/4 cup molasses
1/4 cup vegetable oil
1 1/2 cups milk
1 1/4 cups grated carrots
1/2 cup chopped and toasted walnuts (optional)
1/2 cup chopped raisins (optional)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

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REVIEWS

Reviewed on Feb. 10, 2004 by FLOWERHEAD

This is yummy! Not too sweet, and the carrots keep it moist. I love that the calories are so... MORE

Reviewed on Oct. 24, 2004 by EEMILLER

This recipe is simply awful!!! Dry as a bone, flavorless. MORE

Reviewed on Feb. 7, 2004 by YOURPALAL

Great! I made this for a brunch and they were gone like that! MORE

Reviewed on Oct. 19, 2007 by FRAMBUESA

I ran 5 or 6 carrots through a juicer and took the soft pulp that was left of them and used... MORE

Reviewed on Jul. 25, 2006 by EAUBELLE

this recipe needs MORE. more carrots, more nuts, more sugar, more raisins, more spices. the... MORE

Reviewed on Mar. 30, 2004 by BRIDY

I was not too happy with this recipe. The good thing about it is that it is very healthy. It... MORE

Reviewed on Feb. 7, 2004 by BMDSINGLE

These did not have the spicy taste that I was expecting, and were of course, not very sweet at... MORE

Reviewed on Apr. 15, 2008 by Vanessa

I used whole wheat flour instead of white, 3 teaspoons of cinnamon instead of 1 I replaced the... MORE

Reviewed on Feb. 21, 2007 by Smoothie DeLiquados

This is definitely one of the best carrot muffin recipes that I've ever made. They were moist... MORE

Reviewed on Nov. 7, 2006 by Therese

Substituted whole wheat flour, 1/2 to 1/2 unbleached because I had no bran. Also added some... MORE

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