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Carrot Raisin Muffins

 Carrot Raisin Muffins
Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. "My husband likes them at breakfast along with his cereal," she notes.
18 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups King Arthur Premium 100% Whole Wheat Flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup honey
  • 1 cup (8 ounces) plain yogurt
  • 1/2 cup canola oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 1-1/2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts, optional

Directions

  • In a bowl, combine the dry ingredients. In another bowl, combine
  • eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry
  • ingredients just until blended. Fold in carrots, raisins and nuts if
  • desired. Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 350° for 20-25 minutes or until a toothpick comes out
  • clean. Cool for 5 minutes before removing from pans to wire racks.
  • Yield: 1-1/2 dozen.

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Carrot Raisin Muffins (continued)

Nutritional Facts: One muffin (prepared without nuts) equals 189 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 226 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.