Carrot Raisin Muffins
Servings: 10
Ingredients:
| 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% |
-
1 cup (250 mL) all-purpose flour
1 cup (250 mL) grated carrots
1/2 cup (125 mL) whole wheat flour
1/2 cup (125 mL) raisins
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) toasted wheat germ
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) each cinnamon and salt
1/2 cup (125 mL) milk
1/4 cup (50 mL) fancy molasses
1/4 cup (50 mL) butter, melted
1 egg
Topping:
1 pkg (125 g) cream cheese, softened
2 tbsp (25 mL) 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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