Carrot Raisin Muffins

Total Time
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition


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


Most Helpful

I loved the fact that I could throw this all together so quickly and the muffins baked up in just 20 minutes. I did find it took me a bit longer to prepare the recipe than the indicated 10 minutes (I'd allow closer to 15 minutes) but that wasn't a problem because they were so yummy I didn't mind! Not too sweet and a nice combination of spices. I made them without the icing.

Sackville July 11, 2002

I am so glad I tried this recipe. I've been looking for a carrot muffin recipe with less sugar and fat (I also subbed canola oil for butter) and nutritional extras like wheat germ and whole grain flour. The muffins turned out great: moist, sweet, flavorful. They will be a lunchbox staple and morning treat for the whole household. Thanks and good job, Derf!

oranjapeel September 25, 2008

Lovely! I got to the point where I was ready to add the final ingredient and realized I was out of molasses! So I used honey with great success. I left off the topping and made these all as mini muffins to take to my nephew's first communion party. These were enjoyed by everyone. Thanks.

ladypit April 26, 2008

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