Whole Wheat Carrot Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee. Ingredients:
1/2 cup plus 2 tablespoons king arthur premium 100% whole wheat flour |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup reduced-fat spreadable margarine |
2 tablespoons orange juice |
2 tablespoons beaten egg |
3/4 cup grated carrots |
1/4 cup raisins |
Directions:
1. In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins.
2. Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
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