Carrot Pecan Muffins Recipe


Health IndexHealthyCuisine


 Non-stick cooking spray1
 Golden raisins/Currants1⁄3 Cup (5.33 tbs)
 Apple cider/Orange juice1⁄4 Cup (4 tbs)
 Rye flour3⁄4 Cup (12 tbs)
 Whole wheat flour3⁄4 Cup (12 tbs)
 Cornmeal3⁄4 Cup (12 tbs)
 Baking powder2 Teaspoon
 Baking soda1 Teaspoon
 Salt1⁄2 Teaspoon
 Plain low fat yogurt1 Cup (16 tbs)
 Dark brown sugar2 Tablespoon
 Egg1 Large
 Egg white1 Large
 Carrots1 1⁄2 Cup (24 tbs), peeled and shredded (2 Medium Sized)
 Coarsely chopped pecans/Coarsely chopped walnuts2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1858 Calories from Fat 345

% Daily Value*

Total Fat 41 g62.4%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 225 mg

Sodium 3593.2 mg149.7%

Total Carbohydrates 339 g113%

Dietary Fiber 48.4 g193.7%

Sugars 98.4 g

Protein 62 g123.1%

Vitamin A 649.4% Vitamin C 25.4%

Calcium 137.6% Iron 97.9%

*Based on a 2000 Calorie diet


1 Preheat the oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray or insert cupcake liners. In a small bowl, soak the raisins in the cider for 12 minutes. Meanwhile, in a large bowl, stir together the rye flour, whole-wheat flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center.
2 In a small bowl, stir together the yogurt, sugar, egg, and egg white until blended. Stir in the carrots, raisins, and cider just until combined. Pour the mixture into the dry ingredients and stir just until combined. Do not overmix.
3 Spoon 1/4 cup batter into each muffin cup and sprinkle with the nuts. Bake for 18 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.