Last week, with some leftover carrots, I decided to bake up some carrot-raisin muffins. Along with blueberry muffins, carrot-raisin muffins tie as my favorite!
To me, carrot-raisin muffins are always an interesting balance. I want a muffin that’s sweet and dense, but not too oily or too much like carrot cake. While I love carrot cake, eating it for breakfast usually feels like a bad choice… 😉
These muffins include both all-purpose and whole-wheat flour. The whole wheat flour gives them a little boost of extra nutrients and makes them dense without feeling too heavy.
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Yield: 1 dozen
You are going to need:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 cup light brown sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
- 2 cup grated carrots, about 4-5 medium carrots
- 1 cup raisins, not shown
You are also going to need:
- Large bowl
- 12-cup muffin tin
- Cupcake papers
- Rubber spatula
- Cookie or ice cream scoop
First, pre-heat your oven to 375° F.
Next, stir together the flours, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
In a mixer fitted with a paddle attachment, stir together the brown sugar, vegetable oil, and eggs. Add the shredded carrots, and mix.
Add the flour mixture to the batter, and stir until just combined. Last, add the milk, and then stir in the raisins.
Using an ice cream or cookie scoop, fill each muffin tin all of the way full.
Bake in your pre-heated oven for 20 minutes, rotating the pans half-way through, and until a toothpick inserted comes out clean. Let cool in the pan for approximately 5 minutes, then remove to a wire rack.
Let cool completely. Store in an air-tight container at room temperature for one week, or freeze for up to one month. Enjoy! 😀