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Whole Wheat Carrot Muffins

 Whole Wheat Carrot Muffins
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.
6 ServingsPrep: 15 min. Bake: 20 min.

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,

2 of 2

Whole Wheat Carrot Muffins (continued)

Nutritional Facts: 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.