Prep 10 mins
Cook 25 mins
Ummmm good! These are delicious and easy to make. Lucy serves these on her brunch table but they're great anytime of day.
- 1 cup whole wheat flour
- 1 cup flour
- 1 tablespoon baking powder
- 1 pinch salt
- 1⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 1 cup fine grated carrot
- 1 egg
- 1⁄4 cup canola oil
- 1⁄4 cup molasses
- 1 cup milk
- 1⁄2 cup raisins
- 1⁄2 cup walnuts (chopped)
- Mix the two flours, baking powder and salt.
- Incorporate brown sugar, cinnamon and carrots.
- Beat egg, oil, melasse and milk and add to dry ingredients and mix well.
- Add raisins and walnuts.
- Spray muffin tin with non-stick cooking spray and fill each muffin mold 2/3 full.
- Bake in 350 degree oven for 20- 25 minutes.
- Cool and store in cool place or freeze.
Delicious! I brought these into class today, and they were a huge hit. I wish I had made more, becuase I wanted to have some leftover to take home :) I used about 1.5 cups of grated carrot, and 1/2 cup of succanant (evaprated cane juice) instead of the brown sugar and molasses. I also had to bake for about 30 minutes. These are easy, healthy, and delicious. Highly recommended.
I followed the recipe but all I can taste in these muffins is the bitter taste of the baking powder and the nuts. Needs more sugar and spices.
Good recipe without canned ingredients. I modified it a little to avoid going to the store. I replaced the molasses and sugar with caramelized agave syrup and Spenda. I used almonds instead of walnuts and craisins instead of raisins. I put half of the batch in muffin tins and the other in a small pyrex cake pan. I baked both in a toaster oven outside (It gets really hot out here in the desert. Cooking inside is miserable and expensive.) It came out very moist and took extra time to cook. Next time, I will either use the molasses and specified sugar or add a little flour. My Diabetic vegetable hater ate it right up. I will definitely use this recipe again.