Awesome Carrot Muffins

Awesome Carrot Muffins

211
MECHELLE 0

"I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe."
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Ingredients

45 m servings 223 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
  4. Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

Reviews

211
  1. 253 Ratings

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Most helpful positive review

It is difficult to rate the recipe as it stands as after reading all of the reviews I didn't make these muffins as the recipe suggests. I did soak the raisins and I'm glad I did. I used 1 cup al...

Most helpful critical review

I've made this recipe twice. The first time I thought I made a mistake. The second time I realized it was the recipe. Too much salt, oil and baking soda.

It is difficult to rate the recipe as it stands as after reading all of the reviews I didn't make these muffins as the recipe suggests. I did soak the raisins and I'm glad I did. I used 1 cup al...

I've made this recipe twice. The first time I thought I made a mistake. The second time I realized it was the recipe. Too much salt, oil and baking soda.

I made the recipie with 3/4C applesauce and 1/4C oil - texture was great, taste was great - no oiliness problem like the one gal said and calories went WAY DOWN. I can get"juice" carrots fairly ...

I hate to be soooo critical but this is the worst recipe I have ever tried. All you can taste is vegetable oil!! The oil taste way overpowers the 3 cups of carrots and what little spice is added...

My daughter and me made these yesterday and they are amazing. Very moist and full of flavor. We did change the amount of oil, by replacing 3/4 cups of apple sauce 1/4 cup oil and they turned o...

Loved these! So easy to make! Although, I did make a lot of subs (applesauce for oil, less baking soda/powder, whole wheat flour, NO salt) and added more carrots, grated in an apple for extra fl...

After reading the reviews I made a few changes. I lowered the oil to 2/3 a cup, since a few people felt they were greasy. They were fine with that amount- still moist, but not greasy. I also r...

I have made this recipe twice now, once with raisins and once without. I also replaced about 3/4 of the oil with applesauce and did not frost them in anyway. My toddler gobbles these up. I ag...

My 5 yr old loves these. She had one for breakfast this morning. I used 1/2 cup unsweetened applesauce and 1/2 cup oil and also used 1/2 cup whole wheat flour. I froze half of the batch for l...