RECIPE: Carrot and Raisin Whole Wheat Muffins

I was inspired by Money Saving Mom's quest on her Baking Day and decided to follow suit and bake up some yummy muffins for snacks and breakfasts. I also followed her recipe for Whole Wheat Waffles yesterday afternoon and made 2 batches for the freezer. They were wonderful as we ate a couple of them for supper last night with grits and turkey sausage.

Today, I made 20 Pumpkin Chocolate Chip Muffins using this recipe from an earlier post, but substituted whole wheat flour for the all purpose kind. I also increased the baking powder to 1/2 teaspoon and added 1/4 cup milk extra. They turned out perfectly moist!

I also made 20 Carrot and Raisin Muffins. Here's the recipe:


Carrot and Raisin Muffins

1/2 cup sunflower oil (any vegetable oil will work)
1/2 cup unsweetened applesauce (I used the applesauce I canned earlier)
1-1/2 cup sugar
4 eggs
3 cups grated carrots*
2 Tbsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1-1/2 tsp ground cinnamon
1/4 cup carrot juice*
1 cup raisins (I have golden raisins in my pantry)

*Grate your carrots and then put them in a tea towel, squeeze and twist them over a bowl to catch the carrot juice squeezed out (I got about 1/2 cup of carrot juice) set aside 1/4 cup for use in recipe.

Combine oil, applesauce, sugar and eggs in large mixing bowl. Add grated carrots and vanilla. In a separate bowl, combine whole wheat flour, baking powder, baking soda and cinnamon. Pour dry ingredients into the wet; add reserved 1/4 cup carrot juice and raisins and mix thoroughly. Lightly spray muffin tins with non stick cooking spray. I used a 1/3 cup ice cream scoop and it evenly portions out the muffins. Scoop the batter into the prepared muffin tins. Bake in preheated 350 degree oven for 17-20 minutes or until a toothpick inserted comes out clean. Makes 20 muffins (you might be able to get a full 24 if you make them a little smaller).

I made a cream cheese frosting and glazed the top of a couple of them. I'm going to be freezing them so I didn't put the glaze on all of them.

I hope you enjoy them!

This post has been linked to:

• Ultimate Recipe Swap at Life as Mom
• October Fest Carnival of Super Foods at Kitchen Stewardship