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Whole Wheat Carrot Muffins Recipe
Whole Wheat Carrot Muffins Recipe photo by Taste of Home

Whole Wheat Carrot Muffins Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Whole Wheat Carrot Muffins in Cooking for 2 Spring 2006, p46

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.

Reviews for Whole Wheat Carrot Muffins

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 7, 2012

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.

MY REVIEW
Reviewed Jun. 29, 2011

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.

MY REVIEW
Reviewed Dec. 13, 2010

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

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