Light Carrot Raisin Breakfast Muffins Recipe 415

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CARROT RAISIN MUFFINS



Carrot Raisin Muffins image

Start your morning off with a scrumptious Carrot Raisin Muffin!

Provided by Jeni

Categories     Breakfast

Time 45m

Number Of Ingredients 13

1/2 Cup Raisins
1 1/2 Cups All Purpose Flour
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
1/ 4 Cup Cane Sugar
1 Cup Plant Milk, I used unsweetened almond milk
1/4 Cup Avocado Oil
1 teaspoon Vanilla Extract
2 Cups Grated Carrots
1/3 Cup Chopped Walnuts

Steps:

  • Preheat the oven to 400 F. Line a 12 muffin pan with liners.
  • Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes.
  • In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined,
  • Make a well in the center. Pour in the milk, avocado oil and vanilla extract. Use a rubber spatula and stir just until combined.
  • Drain the raisins. Add the raisins, carrots and walnuts. Fold until just combined.
  • In the prepared muffin tin, pour the batter three-quarters the way full.
  • Bake for 18-22 minutes, or until a tester comes out clean.
  • Transfer to a cooling rack and let the muffins cool completely before serving.

CARROT-RAISIN MUFFINS



Carrot-Raisin Muffins image

Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 13

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup white sugar
1/2 cup light brown sugar, packed
6 medium carrots (use enough carrots to measure 2 cups shredded)
1 1/4 cups raisins
1/4 cup sweetened flaked coconut
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla
1 large granny smith apple

Steps:

  • Set oven to 350 degrees (oven rack to second-lowest position).
  • Grease 18 muffin cups or line with paper liners.
  • In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
  • Coarsley chop enough carrots to measure 2 cups packed.
  • Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
  • In a bowl whisk together eggs, oil and vanilla.
  • Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
  • Divide the mixture evenly between the muffin tins filling almost three-quarters full.
  • Bake for about 15-20 minutes, or until muffins test done.

"LIGHT" CARROT & RAISIN BREAKFAST MUFFINS RECIPE - (4.1/5)



Provided by ladygourmet

Number Of Ingredients 9

3/4 cup spelt flour or unprocessed bran
1/2 cup sugar
1 cup buttermilk or milk with 1 tablespoon white vinegar or lemon juice
1 egg
1/4 cup vegetable oil
1/2 cup raisins
2 carrots, grated
2 cups self-raising flour
1/2 teaspoon cinnamon

Steps:

  • Preheat Oven 350°F. Prepare muffin tins with butter. In a large bowl, combine all of the above ingredients and mix with a spoon. Bake the muffins 15 to 20 minutes or until toothpick test comes out clean. Serve with cream cheese or honey.

AWESOME CARROT MUFFINS



Awesome Carrot Muffins image

I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.

Provided by MECHELLE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 11

1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

Steps:

  • Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
  • Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g

WHOLE WHEAT CARROT-RAISIN MUFFINS



Whole Wheat Carrot-Raisin Muffins image

These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!

Provided by abby

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 14

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup vanilla yogurt
¼ cup vegetable oil
⅓ cup honey
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup carrot, peeled and shredded
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
  • Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g

CARROT RAISIN MUFFINS



Carrot Raisin Muffins image

We love these muffins for a quick breakfast with our coffee.(leave topping off and freeze). from Canadian Living magazine

Provided by Derf2440

Categories     Quick Breads

Time 30m

Yield 10 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 cup grated carrot
1/2 cup whole wheat flour
1/2 cup raisins
1/4 cup packed brown sugar
2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk
1/4 cup molasses
1/4 cup butter, melted
1 egg
1 (125 g) package cream cheese
2 tablespoons icing sugar

Steps:

  • In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
  • In a separate bowl, stir together milk, molasses, butter and egg.
  • Pour over dry ingredients and stir just until moistened.
  • Spoon into 10 greased or paper lined muffin cups, filling three quarters full.
  • Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.
  • Let cool in pan for 10 minutes.
  • Remove to rack and let cool completely.
  • Topping-----------.
  • In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.

Nutrition Facts : Calories 261.2, Fat 10.3, SaturatedFat 5.8, Cholesterol 46.3, Sodium 297.6, Carbohydrate 39.5, Fiber 1.9, Sugar 20.1, Protein 4.6

CARROT RAISIN MUFFINS



Carrot Raisin Muffins image

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.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 13

2 cups 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

Steps:

  • 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.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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