Carrot Muffins Recipe
Summary
Ingredients
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Salad oil | 1⁄3 Cup (5.33 tbs) | |
| Egg | 1 , beaten | |
| Carrots | 1 1⁄4 Cup (20 tbs), shredded | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Baking powder | 1⁄2 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Allspice | 1⁄4 Teaspoon | |
| Raisins | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 318 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 1 g5.2%
Trans Fat 0.2 g
Cholesterol 35.2 mg11.7%
Sodium 203.7 mg8.5%
Total Carbohydrates 48 g16%
Dietary Fiber 4.5 g18.1%
Sugars 27.1 g
Protein 5 g9.6%
Vitamin A 90% Vitamin C 3.4%
Calcium 6.9% Iron 8.3%
*Based on a 2000 Calorie diet
Directions
Add carrots and raisins and stir to blend.
Make well in centre of mixture and add egg, oil and brown sugar.
Stir only until ingredients are moistened.
Mix may seem dry, but carrots add moisture during cooking.
Spoon mix into paper lined microproof muffin pans, filling only half full to allow for rise during cooking.
Cook on HIGH for 3 minutes for 6 muffins or until there are only small areas of moisture remaining on top.
Let stand 1-2 minutes in pan to finish cooking.
Chef
