Carrot Raisin Muffins
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 247 |
| pro | 5 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 36 g |
| fibre | 2 g |
| chol | 49 mg |
| sodium | 276 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 14 |
| vit A | 36 |
| vit C | 2 |
| folate | 11 |
Ingredients
- 1 cup all-purpose flour
- 1 cup grated carrots
- 1/2 cup whole wheat flour
- 1/2 cup raisins
- 1/4 cup packed brown sugar
- 2 tbsp toasted wheat germ
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp 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 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.)
- Keywords : Thanksgiving; Fall; Carrots; Flour; Sugar; Raisins; Butter; Cream cheese;
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