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Whole Wheat Carrot Muffins

Ingredients: 

1/2 cup plus

2 tablespoons whole wheat flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup reduced-fat spreadable margarine

2 tablespoons orange juice

2 tablespoons beaten egg

3/4 cup grated carrots

1/4 cup raisins

Directions: 

In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins. Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

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