There is something about waking up to fresh warm muffins that just makes these winter months more bearable. Especially after Punxsutawney Phil told us today that we’re in for another six weeks of winter!
I’m a huge fan of baked goods, but I know that you can’t eat the sweet stuff all the time, so this is a great recipe for heathly carrot muffins that pack a lot of punch without packing on the pounds. The carrots, pineapple and raisins in this recipe give it a great sweet taste without a ton of refined sugar.The whole wheat flour adds a mild nutty flavour and is packed with healthy fiber, but you can substitute half of it for white flour if you prefer.
What you’ll need:
1 1/2 cups Whole Wheat Flour (or use half White and Whole Wheat)
1 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Ginger
1/2 cup Brown Sugar
1 Egg, slightly beaten
3 tbsp Oil
2 tsp Vanilla Extract
1/2 cup Low-Fat Milk
1 (8 ounce) can Crushed Pineapple, well drained
1 1/2 cups grated Carrots
1/2 cup Raisins
Preheat oven to 350 degrees and line 12 muffin tins with paper liners
First things first, grate the carrots. I use my handy dandy cheeze grater, but you can do the same thing in a food processor. Squeeze the moisture out of the carrots and set aside in a small bowl. I like to just leave mine in the pyrex measuring cup, but thats because I love my pyrex like nothing else.
Add in the carrot mixture into the egg mixture and mix well to combine.
Then add to the dry ingredients and mix until JUST combined. Add in the raisins.
Spoon mixture into the prepared muffin tins and bake for 20-25 minutes. I know that I should get newer, nicer looking muffin tins, but these have been in the family for years and I love how beat up they are. Makes me think of all the great things that have been made in these over the years.
Yummy, healthy muffins. These freeze really well, so I like to make a big batch of these and pop them in the freezer. Pack them in lunches and they’ll be thawed by snack time.
Nutritional Information
