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

Whole Wheat Carrot Muffins Recipe

Read Reviews (3)
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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 King Arthur Premium 100% 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(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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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