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Whole Wheat Carrot Muffins Recipe

Whole Wheat Carrot Muffins Recipe photo by Taste of Home

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Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee.

This recipe is:

Diabetic Friendly

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Whole Wheat Carrot Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

1/2 cup plus 2 tablespoons whole wheat flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup reduced-fat spreadable margarine
2 tablespoons orange juice
2 tablespoons beaten egg
3/4 cup grated carrots
1/4 cup raisins

Directions

In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins.
Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

Nutritional Facts 1 muffin equals 145 calories, 5 g fat (1 g saturated fat), 22 mg cholesterol, 250 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Whole Wheat Carrot Muffins in Cooking for 2 Spring 2006, p46

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins

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Reviewed on Jan. 07, 2012 by klb6778

I dont know what went wrong here, because it looks like no one else mentioned any issues, but mine did not really rise. I did put in all the ingredients and definitely added the baking soda and powder. One thing that I noticed was that this was not a "batter" consistency, but more a thick paste. I thought it was strange that the recipe calls for so little liquid.

Reviewed on Jun. 29, 2011 by Primal-c

Just made these this morning - delish! You'll want to double or triple the batch, though: only made about 16 mini muffins, which are fast disappearing. Moist & tasty - great recipe.

Reviewed on Dec. 13, 2010 by DeliveRN

I used applesauce instead of the margarine and they turned out wonderful!