- Portion size 10 servings
Ingredients
Topping:
Method
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
%RDI
- Iron 14.0
- Folate 11.0
- Calcium 8.0
- Vitamin A 36.0
- Vitamin C 2.0
