Mimis Carrot Raisin Breadmuffins Slimmed Down Recipes

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MIMI'S CAFE CARROT BREAD - ORIGINAL RECIPE



Mimi's Cafe Carrot Bread - Original Recipe image

This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy.

Provided by Onowahine

Categories     Quick Breads

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar, firmly packed
3 eggs
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple in juice, drained
1/2 cup raisins
1 cup finely shredded carrot

Steps:

  • Sift first five ingredients into a mixing bowl.
  • In a separate bowl, whisk together the oil, sugar and eggs.
  • Stir the liquid mixture into the flour; mix well.
  • Add the next four ingredients; stir again.
  • Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
  • Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
  • Yield: one 9-inch square, or four 3" x 6" mini-loaves.

MIMI'S CAFE CARROT RAISIN BREAD



Mimi's Cafe Carrot Raisin Bread image

Found this recipe on a Sacramento paper's website and it is delish! Differs from the other recipe posted on this site. I've never been to Mimi's Cafe but if this bread is any indication it must be a special place. This is sweet, moist and dense without being too dense - perfect carrot bread in my opinion!

Provided by kjshay

Categories     Quick Breads

Time 50m

Yield 3 small loaves, 6 serving(s)

Number Of Ingredients 12

1 3/4 cups flour
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1 cup grated carrot
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees. Spray three small (5-by-3-inch) loaf pans with cooking spray; set aside.
  • In a large bowl, stir together flour, sugar, cinnamon, baking soda, baking powder and salt. In a medium bowl, whisk together milk, oil, egg and vanilla. Stir milk mixture into dry ingredients until well-blended. Sprinkle carrot and raisins over batter and blend until evenly distributed.
  • Divide batter evenly among pans and bake 35 minutes or until a tester inserted in center of loaf comes out clean. Cool in pans 5 minutes on cooling rack, remove from pans. Cool on rack an additional 15 minutes before slicing. Serve warm.

Nutrition Facts : Calories 494.4, Fat 20.2, SaturatedFat 3.1, Cholesterol 38.1, Sodium 470.4, Carbohydrate 74.2, Fiber 2.4, Sugar 41.5, Protein 6

MIMI'S CARROT RAISIN BREAD (MUFFINS) RECIPE - (4.4/5)



Mimi's Carrot Raisin Bread (Muffins) Recipe - (4.4/5) image

Provided by luvs2cook

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar, firmly packed
3 eggs
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple, with juice, drained
1/2 cup raisins
1 cup finely shredded carrots

Steps:

  • 1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. (or just dump them in and mix, I don't care) 2. In a separate bowl, whisk together the oil, sugar and eggs. 3. Stir the liquid mixture into the flour; mix well. 4. Add the walnuts, pineapple, raisins and carrots; stir again. 5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. 6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).

MIMI'S CARROT RAISIN BREAD/MUFFINS-SLIMMED DOWN



MIMI'S CARROT RAISIN BREAD/MUFFINS-Slimmed Down image

I love Mimi's carrot muffins, but these ginormous muffins are loaded with calories and carbs and anything else that is not good for a diabetic. They posted the Carrot Raisin Bread recipe on their site so I copied it off and modified it to better reflect numbers that a Diabetic could live with. The bread also makes awesome muffins and when I do it in a regular muffin tin I can eat one for breakfast and get my treat without breaking the carb and calorie bank.

Provided by Helen Ottens @supersewlady

Categories     Muffins

Number Of Ingredients 14

1 cup(s) all purpose flour
1/2 cup(s) whole wheat flour
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
2 teaspoon(s) cinnamon
1/2 teaspoon(s) salt
1 cup(s) unsweetened applesauce
1 tablespoon(s) molasses
1 1/4 cup(s) splenda
4 - eggs
1/2 cup(s) nuts ( use pecans, but waltnuts work really well also)
1/2 cup(s) crushed pineapple in its own juice, drained
1/2 cup(s) raisins
1 cup(s) shredded carrots

Steps:

  • 1. Sift 1st 5 ingredients into a large bowl
  • 2. In separate bowl Wisk together the applesauce, molasses, Splenda and eggs.
  • 3. Stir liquid into flour, mix well, but don't over mix.
  • 4. Add next 4 ingredients, stir again
  • 5. Spray loaf pan with non stick spray. Fill pan 1/3 full or fill 12 regular sized muffin cups 1/3 full.
  • 6. Bake at 350 degrees for about 40 minutes to 1 hour, until pick place in center comes out clean.
  • Nutritional information per serving: Calories: 153.7, Total Fat: 5.5 g, Saturated Fat; 0.9 g, Polyunsaturated Fat; 1.5 g, Monounsaturated Fat; 2.7 g, Cholesterol: 61.7 mg, Sodium: 276.2 mg, Potassium: 165.5 mg, Total Carbohydrate: 25.5 g, Dietary Fiber; 2.5 g, Sugars; 7.6 g, Protein: 4.6 g

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