Dark Carrot Raisin Muffins Recipes

SOFT & MOIST CARROT MUFFINS

Soft & Moist Carrot Muffins image

These Carrot muffins are moist, flavorful, and full of warm spices!

Provided by Holly Nilsson

Time 40m

Number Of Ingredients 10

Ingredients

2 cups flour
3 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 cup sugar
1 cup vegetable oil
3 eggs
2 cups raw carrot (shredded)
1 apple (peeled and shredded)
½ cup raisins

Steps:

Preheat oven to 375°F. Greased or line muffin tins.
In a large bowl whisk together flour, baking powder, cinnamon, and salt.
Whisk sugar, oil, and eggs in a separate bowl.
Stir egg mixture into dry ingredients just until combined.
Lightly fold in carrots, apples and raisins.
Divide the mixture into prepared muffin tins
Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 348 kcal, Carbohydrate 42 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 41 mg, Sodium 266 mg, Fiber 2 g, Sugar 19 g

CARROT RAISIN MUFFINS

Carrot Raisin Muffins image

Start your morning off with a scrumptious Carrot Raisin Muffin!

Provided by Jeni

Categories Breakfast

Time 45m

Number Of Ingredients 13

Ingredients

1/2 Cup Raisins
1 1/2 Cups All Purpose Flour
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
1/ 4 Cup Cane Sugar
1 Cup Plant Milk, I used unsweetened almond milk
1/4 Cup Avocado Oil
1 teaspoon Vanilla Extract
2 Cups Grated Carrots
1/3 Cup Chopped Walnuts

Steps:

Preheat the oven to 400 F. Line a 12 muffin pan with liners.
Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes.
In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined,
Make a well in the center. Pour in the milk, avocado oil and vanilla extract. Use a rubber spatula and stir just until combined.
Drain the raisins. Add the raisins, carrots and walnuts. Fold until just combined.
In the prepared muffin tin, pour the batter three-quarters the way full.
Bake for 18-22 minutes, or until a tester comes out clean.
Transfer to a cooling rack and let the muffins cool completely before serving.

AWESOME CARROT MUFFINS

Awesome Carrot Muffins image

I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.

Provided by MECHELLE

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 11

Ingredients

1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

Steps:

Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g

CARROT RAISIN MUFFINS

Carrot Raisin Muffins image

Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. "My husband likes them at breakfast along with his cereal," she notes.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 13

Ingredients

2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup honey
1 cup (8 ounces) plain yogurt
1/2 cup canola oil
2 teaspoons lemon juice
2 teaspoons vanilla extract
1-1/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts, optional

Steps:

In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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