Carrot-Raisin Muffins

I hosted a brunch for Father's Day, and although I could have put out store bought treats or bagels, I felt compelled to bake something from scratch for my husband and my father. Muffins are pretty simple, and these are made a bit healthier with the addition of whole wheat flour and by substituting plain nonfat yogurt for any oil in the recipe. Start by combining the dry ingredients...
...and then start mixing the other ingredients together in the mixer - carrots, brown sugar, white sugar. Next add the yogurt and eggs, then slowly add the dry ingredients to the wet ones.
I like a bit of a muffin top on my muffins (not on my waistline!) so I fill them about 3/4 full - use a little less if you want smaller muffins. (Does that translate to a smaller waistline?!)
Don't they look great? Can you smell the cinnamon just by looking at these? Give them a try - and FYI they freeze well for future events or just for breakfast down the road.
Click here for a printable copy of this recipe.
Carrot- Raisin Muffins
Yields 30
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
2 cups shredded carrots
1 1/2 cups sugar
1/2 cup brown sugar
12 ounces nonfat plain yogurt
3 large eggs
2 small boxes raisins, optional

Preheat oven to 350 degrees. Mix together all flour, salt, baking powder, baking soda and cinnamon and set aside. Combine shredded carrots and sugar in a mixing bowl and mix to combine. Add yogurt and eggs and mix until well incorporated. Slowly add dry ingredients and mix just until combined; stir in raisins. Fill lined or greased muffin tins about 3/4 full and bake until a toothpick inserted in the center comes out clean, about 20 minutes.

5 comments:

Jennifer said...

I dont have kids, yet, but I'd love these for breakfast! Great healthy recipe. The use of yogurt makes me smile :) (I used it a lot too)

Ramya Kiran said...

Wow, that looks so good and healthy. Will surely give this a try.

tastestopping said...

Michele,

These look like just the thing to sneak some carrots into my kids' diet. My other trick is to put pureed sweet potato in our homemade pancake batter. No one would know the difference. Oh wait, yes they would. The doctored pancakes are much more moist! I'm sure your muffins have the same thing going for them.

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Cookie said...

These look so healthy and yummy! I don't have kids but maybe I can get my non-veggie loving honey to eat it!

finsmom said...

Some really great looking muffins! I am a muffin addict, so I am happy to find another recipe for them! I really like how they sneak the carrots in!

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