Carrot Raisin Muffins Recipe

Name: Carrot Raisin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 1/2 c. whole wheat flour; 1/2 c. sugar; 2 tsp. baking powder; 1/2 tsp. cinnamon; 1/4 tsp. ginger; 2 beaten eggs; 8 oz. can crushed pineapple (juice pack); 1/4 c. shredded carrots; 1/4 c. raisins; 2 Tbsp. light corn syrup; 1 tsp. vanilla; 1/4 c. chopped walnuts

Servings: persons

1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
2 beaten eggs
8 oz. can crushed pineapple (juice pack)
1/4 c. shredded carrots
1/4 c. raisins
2 Tbsp. light corn syrup
1 tsp. vanilla
1/4 c. chopped walnuts

1
In a large mixing bowl stir together both flours, sugar, baking powder, cinnamon and ginger.
2
Make a well in the center, set aside.
3
In a small bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup and vanilla.
4
Add to flour mixture.
5
Stir only until moistened.
6
Spray 12-cup muffin pan with nonstick spray coating.
7
Divide batter evenly among 12 cups. Sprinkle with nuts.
8
Bake at 400u00b0 about 20 minutes.

764

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 c. all-purpose flour, 1/2 c. whole wheat flour, 1/2 c. sugar, 2 tsp. baking powder, and more.

Yes, Carrot Raisin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Raisin Muffins

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