Carrot Raisin Nut Muffins |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 5 |
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Inspired by the muffins at Java House, these have a body like a carrot cake and coffeecake-style topping. Ingredients:
1/2 cup brown sugar |
2 tablespoons wheat flour |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
2 tablespoons butter (softened) or 2 tablespoons margarine (softened) |
1 1/2 cups wheat flour |
1 1/2 cups grated carrots |
1/4 cup brown sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground ginger |
1/4 cup raisins |
1/2 cup walnuts (chopped or crushed) |
1 egg |
2 tablespoons oil |
1/2 cup skim milk |
1 (8 ounce) can crushed pineapple (do not drain) |
Directions:
1. Prepare - grate the carrots, chop or crush your walnuts, let your butter soften.
2. Stir together all dry muffin ingredients (flour, brown sugar, baking soda, baking powder, spices, raisins, walnuts.).
3. Add all of the rest of the muffin ingredients and stir well. (egg, oil, milk, pineapple).
4. In a separate bowl, mix together the topping ingredients with a spoon. (brown sugar, flour, cinnamon, nutmeg, butter).
5. Spoon the muffin batter into a muffin pan, about 2/3rds of the way full. (non-stick, or greased, or lined with paper cups).
6. Distribute topping mix on top of muffin batter.
7. Bake at 350 degrees for 20 minutes.
8. Let cool, then remove from pan and eat!
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