Raisin-Carrot Muffins

2 reviews, 5 star(s). 100% would make again

Ready in 35 minutes

My kids love these muffins, and they are nutritious too!


2/3 cup golden raisins; or dried currants
1/2 cup Boiling water
Nonstick cooking spray
1/2 cup All-purpose flour
1/2 cup Whole wheat flour
1/3 cup toasted wheat germ
1/2 teaspoon Baking Powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Ground cinnamon
1 Egg
1/4 cup Buttermilk
1/3 cup Brown sugar; packed
1/4 cup Cooking oil
1 cup carrot; finely shredded

Original recipe makes 16



1. Preheat oven to 400 degree F. In a small bowl, combine raisins and boiling water; set aside. Coat sixteen 2-1/2-inch muffin cups with cooking spray or line with paper bake cups; set aside.

2. In a medium bowl, stir together all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, and the 1/2 teaspoon cinnamon. Make a well in the center.

3. In a small bowl, beat egg slightly; stir in buttermilk, brown sugar or substitute, and oil. Add all at once to flour mixture; stir just until moistened (the batter should be lumpy). Drain raisins. Gently fold raisins and carrot into batter.

4. Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with additional cinnamon.

5. Bake for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups. Serve warm. Makes 16 muffins.

Verified by stevemur
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Calories Per Serving: 140 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Good muffins! I used 1/2 yogurt & 1/2 buttermilk, then 1/8 unsweetened applesauce & 1/8 oil for the oil. Yum!
Raineygirl 3y ago

[I posted this recipe.]
comtois 10y ago

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