Light Carrot And Raisin Breakfast Muffins Recipes

CARROT RAISIN MUFFINS

Carrot Raisin Muffins image

Start your morning off with a scrumptious Carrot Raisin Muffin!

Provided by Jeni

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.

CARROT RAISIN MUFFINS

Carrot Raisin Muffins image

We love these muffins for a quick breakfast with our coffee.(leave topping off and freeze). from Canadian Living magazine

Provided by Derf2440

Categories Quick Breads

Time 30m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 cup grated carrot
1/2 cup whole wheat flour
1/2 cup raisins
1/4 cup packed brown sugar
2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk
1/4 cup molasses
1/4 cup butter, melted
1 egg
1 (125 g) package cream cheese
2 tablespoons icing sugar

Steps:

In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
In a separate bowl, stir together milk, molasses, butter and egg.
Pour over dry ingredients and stir just until moistened.
Spoon into 10 greased or paper lined muffin cups, filling three quarters full.
Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.
Let cool in pan for 10 minutes.
Remove to rack and let cool completely.
Topping-----------.
In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.

Nutrition Facts : Calories 261.2, Fat 10.3, SaturatedFat 5.8, Cholesterol 46.3, Sodium 297.6, Carbohydrate 39.5, Fiber 1.9, Sugar 20.1, Protein 4.6

"LIGHT" CARROT AND RAISIN BREAKFAST MUFFINS

These muffins are a healthful way to start your day with bits of sweet raisins and moist carrots. Enjoy with a knob of cream cheese.

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories Other Breakfast

Number Of Ingredients 9

Ingredients

- ¾ cup spelt flour or unprocessed bran
- ½ cup sugar
- 1 cup buttermilk or milk with 1 tablespoon white vinegar or lemon juice
- 1 egg
- ¼ cup vegetable oil
- ½ cup raisins
- 2 carrots - grated
- 2 cups self-raising flour
- ½ tsp. cinnamon

Steps:

Preheat Oven 350 degrees: Prepare muffin tins with butter. In a large bowl, combine all of the above ingredients and mix with a spoon. Bake the muffins 15 - 20 minutes or until toothpick test comes out clean. Serve with cream cheese or honey.

"LIGHT" CARROT & RAISIN BREAKFAST MUFFINS RECIPE - (4.1/5)

Provided by ladygourmet

Number Of Ingredients 9

Ingredients

3/4 cup spelt flour or unprocessed bran
1/2 cup sugar
1 cup buttermilk or milk with 1 tablespoon white vinegar or lemon juice
1 egg
1/4 cup vegetable oil
1/2 cup raisins
2 carrots, grated
2 cups self-raising flour
1/2 teaspoon cinnamon

Steps:

Preheat Oven 350°F. Prepare muffin tins with butter. In a large bowl, combine all of the above ingredients and mix with a spoon. Bake the muffins 15 to 20 minutes or until toothpick test comes out clean. Serve with cream cheese or honey.

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