Carrot Raisin Muffins Carrot Raisin Muffins

Author: Canadian Living

  • Portion size 10 servings




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


  • Iron 14.0
  • Folate 11.0
  • Calcium 8.0
  • Vitamin A 36.0
  • Vitamin C 2.0
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Baking & Desserts

Carrot Raisin Muffins