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Carrot Raisin Muffins

By The Canadian Living Test Kitchen

Tested till perfect

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Carrot Raisin Muffins

This recipe makes 10 servings

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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.)

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