Carrot-Raisin Muffins

Kittencalskitchen's Note:

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!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 18 muffins

• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ¼ teaspoon salt
• ¾ cup white sugar
• ½ cup light brown sugar , packed
• 6 medium carrots (use enough carrots to measure 2 cups shredded)
• 1 ¼ cups raisins
• ¼ cup sweetened flaked coconut
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 1 large granny smith apple

Directions:

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

Reviews

[Chef #551745]

The kids loved this recipe and I loved all of the goodness. I used 1/2 yogurt and 1/2 oil as you suggested and they turned out perfectly moist and quite springy. I subbed whole wheat flour for some extra fiber and protein. Thanks

[Redsie]

Delicious, tasty and moist! Thanks Kit for another great muffin recipe! I used 1/3 cup apple sauce and 2/3 cups oil (next time, will do half and half). Made 21 muffins and baked them for ... 21 minutes!! Can't wait to have another one!! :)