Carrot Raisin Muffins

Prep Time 15

Cook Time 15

Total Time 30

Servings 14

Baking Temp 400°F

Equipment

Muffin pan
Paper liners
Large mixing bowl
Small bowl

Ingredients

1 3/4 cups white whole wheat flour
½ cup quick-cooking oats
1 1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup raisins
1 tablespoon orange peel, grated
1 cups carrots, grated
1 beaten egg
¾ cup pure maple syrup
¾ cup orange juice
½ cup canola oil
1 teaspoon vanilla

Instructions

For the muffins

Preheat the oven to 400°F. Line a muffin pan(s) with paper liners.
In a large mixing bowl, blend flour, oats, baking powder, baking soda, salt and cinnamon.
Add raisins and mix to coat.
Combine orange peel and grated carrots. Add to flour mixture.
In a small bowl, combine egg, maple syrup, orange juice, oil and vanilla.
Stir into wet ingredients into flour mixture until just combined.
Fill muffin cups two-thirds full with batter.
Bake for 15-20 minutes or until golden brown. Let the muffins cool 5 minutes in the pan, then remove to a rack.

NUTRITION INFORMATION

Per Serving (1 muffin): 206 calories, 77 calories from fat, 9g fat, 1g saturated fat, 13mg cholesterol, 193mg sodium, 30g total carbohydrates, 2g dietary fiber, 16g sugars, 3g protein, 102mg Potassium
Check out our other Breakfast Ideas. Want to Grow Your Own Wheat Grass for your Easter basket? Take a look at our tutorial.

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