Muffins Recipe – Eats Now

Name: Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. brown sugar; 1/2 c. white sugar; 1 c. shortening (I use Imperial oleo); 2 eggs; 1 tsp. vanilla; 2 1/2 tsp. baking soda; 1 tsp. baking powder; 1/4 tsp. salt; 1/2 c. raisins; 1/2 c. carrots, grated; 2 c. buttermilk (I use 2 8-oz. flavored yogurt); 1/4 c. oat bran or oats, cooked, cooled; Chocolate chips, opt.

Servings: persons

1 c. brown sugar
1/2 c. white sugar
1 c. shortening (I use Imperial oleo)
2 eggs
1 tsp. vanilla
2 1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 c. raisins
1/2 c. carrots, grated
2 c. buttermilk (I use 2 8-oz. flavored yogurt)
1/4 c. oat bran or oats, cooked, cooled
Chocolate chips, opt.

1
Cook raisins in warm water.
2
Set aside to cool and drain. Beat oleo, brown sugar, white sugar till creamy. Add eggs, one at a time, and beat 30 more seconds.
3
Add buttermilk or yogurt. Mix for 1 min.
4
Add flour, soda, powder, salt and vanilla.
5
Mix well. Add bran, raisins, carrots and chocolate chips last.
6
Put in greased muffin pan and bake 400u00b0 for 15 mins.
7
If using large pans, bake for 20 mins. This dough keeps in refrigerator for 6 weeks.

1351

kcal

Calories

103

Fat

104

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 c. brown sugar, 1/2 c. white sugar, 1 c. shortening (I use Imperial oleo), 2 eggs, and more.

Yes, 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.

Muffins

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