Carrot Raisin Muffins

Author: Canadian Living

  • Portion size 10 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup grated carrots
  • 1/2 cup whole wheat flour
  • 1/2 cup raisin
  • 1/4 cup packed brown sugar
  • 2 tablespoons toasted wheat germ
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup fancy molasses
  • 1/4 cup butter melted
  • 1 egg
Topping:
  • 1 pkg (125 g) cream cheese softened
  • 2 tablespoons icing sugar

Method

In large bowl, stir together all-purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt. In separate bowl, stir together milk, molasses, butter and egg; pour over dry ingredients and stir just until moistened.

Spoon into 10 greased or paper-lined muffin cups, filling three-quarters full. Bake in centre of 375°F (190°C) oven for about 20 minutes or until tops spring back when lightly pressed. Let cool in pan for 10 minutes. Remove to rack and let cool completely.

Topping: In small bowl, beat cream cheese with sugar until fluffy; spread over cooled muffins. (Make-ahead: Store in airtight container for up to 1 day.)

Nutritional facts <b>Per muffin:</b> about

  • Sodium 276 mg
  • Protein 5 g
  • Calories 247.0
  • Total fat 10 g
  • Cholesterol 49 mg
  • Saturated fat 6 g
  • Total carbohydrate 36 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Carrot Raisin Muffins

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