Moist and Low Fat Carrot-Raisin-Apple-Muffins |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I got this recipe from this summer and have been making it constantly ever since. I have adapted it slightly by omitting the nuts and using skim milk instead of buttermilk. I make it with applesauce but you can substitute it for canola oil quite nicely. Ingredients:
1 cup whole wheat flour |
1 cup all-purpose flour |
3/4 cup sugar |
2 teaspoons cinnamon |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 cups carrots, finely shredded |
1 medium apple, peeled and grated |
1/2 cup raisins |
3 eggs |
1/2 cup skim milk |
1/2 cup nuts, chopped |
1/3 cup unsweetened applesauce |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
Directions:
1. Preheat the oven to 350°F and spray or grease the muffin tins.
2. In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together.
3. In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together.
4. Add liquid ingredients to the dry ingredients and stir.
5. Add carrots, apple, raisins, and nuts.
6. Spoon batter into tins and bake for about 30 minutes.
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