Carrot Raisin Muffins

By The Canadian Living Test Kitchen

Tested till perfect

312 people added this to their Recipe Box
Bookmarks
Carrot Raisin MuffinsVisit www.canadianliving.com for full recipe details.2 user reviews.
Carrot Raisin Muffins

This recipe makes 10 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per muffin: about -
cal 247247 cal
pro 5 g5g pro
total fat 10 g10g total fat
sat. fat 6 g6g sat. fat
carb 36 g36g carb
fibre 2 g2g fibre
chol 49 mg49mg chol
sodium 276 mg276mg sodium
% RDI: -
calcium 88 calcium
iron 1414 iron
vit A 3636 vit A
vit C 22 vit C
folate 1111 folate
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1 cup all-purpose flour 1 cup all-purpose flour
  • 1 cup grated carrots 1 cup grated carrots
  • 1/2 cup whole wheat flour 1/2 cup whole wheat flour
  • 1/2 cup raisins 1/2 cup raisins
  • 1/4 cup packed brown sugar 1/4 cup packed brown sugar
  • 2 tbsp toasted wheat germ 2 tbsp toasted wheat germ
  • 2 tsp baking powder 2 tsp baking powder
  • 1/2 tsp cinnamon 1/2 tsp cinnamon
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 cup milk 1/2 cup milk
  • 1/4 cup fancy molasses 1/4 cup fancy molasses
  • 1/4 cup butter , melted1/4 cup butter, melted
  • 1 egg 1 egg
  • Topping:
  • 1 pkg (125 g) cream cheese , softened1 pkg (125 g) cream cheese, softened
  • 2 tbsp icing sugar 2 tbsp icing sugar

Preparation

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.)

Related content

Contests

All contests



Most popular videos