Whole Wheat Carrot Muffins Recipe

4 3 4
Whole Wheat Carrot Muffins Recipe
Whole Wheat Carrot Muffins Recipe photo by Taste of Home
Publisher Photo

Whole Wheat Carrot Muffins Recipe

Read Reviews
4 3 4
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 mixing 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.
Originally published as Whole Wheat Carrot Muffins in Cooking for 2 Spring 2006, p46

Nutritional Facts

1 each: 145 calories, 5g fat (1g saturated fat), 22mg cholesterol, 250mg sodium, 25g carbohydrate (15g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 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
  1. In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small mixing 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhole Wheat Carrot Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
klb6778 User ID: 6442089 207691
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
Primal-c User ID: 6067247 154619
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
DeliveRN User ID: 5676064 157733
Reviewed Dec. 13, 2010

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

Loading Image