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Nutri-carrot Muffins

Nutri-carrot Muffins created by Demandy

Ummmm good! These are delicious and easy to make. Lucy serves these on her brunch table but they're great anytime of day.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Gingerbee
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@Gingerbee
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"Ummmm good! These are delicious and easy to make. Lucy serves these on her brunch table but they're great anytime of day."
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  1. Demandy
    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.
    Reply
  2. Caliche Chick
    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.
    Reply
  3. Caliche Chick
    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.
    Reply
  4. jennifer in new jer
    My 4 yr old daughter chose this recipe as we were searching through for a different muffin recipe to try. Followed recipe exactly; used all organic ingredients. The taste was very nice; not overly sweet but not lacking in anyway for flavor. I did leave out the cinnamon as I had none. The texture was very nice; not mushy, not so fluffy that it fell apart, not so dense that it was too heavy. It was just right. The tops formed nicely as well which we topped with a little turbinado sugar. My daugher added a few carob chips to some of them after they were in the pan and she dubbed them "divine". Thanks so much for the easy recipe that yielded a very good and tasty muffin that I can have with my coffee and not feel like I have just eaten a bowl of sugar. We will make these again.
    Reply
  5. Rose M
    These muffins were very nice and moist. The only thing I changed was that I used OJ instead of milk. It had a nice subtle orange flavour. I think that they would be equally good with milk. A keeper for sure.
    Reply
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