Carrot wheat muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole wheat flour |
| 1 | tablespoon | Baking powder |
| 1 | cup | Flour |
| ¼ | cup | Brown sugar |
| ½ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Allspice |
| 1 | cup | Grated carrot |
| 1 | teaspoon | Orange zest |
| 1 | cup | Milk |
| 1 | Egg | |
| ¼ | cup | Melted butter |
| ¼ | cup | Molasses |
| ¼ | cup | Chopped nuts |
| ½ | cup | Raisins |
Directions
Measure dry ingredients into a large bowl. Stir in carrots and orange rind In a small bowl, beat eggs with milk, molasses and melted butter. Add to dry ingredients all at once, stirring just to moisten.
Fold in raisins and nuts. Fill greased muffin tins ¾ full and bake at 400 for 25 minutes. Makes 12 large muffins. From: Helen Peagram ~-- Submitted By GAIL SHIPP On 03-15-95
Related recipes
- Apple and carrot muffins
- Carrot & bran muffins
- Carrot and bran muffins
- Carrot and cream cheese muffins
- Carrot and raisin muffins
- Carrot bran muffins
- Carrot cake muffin treats
- Carrot muffins
- Carrot muffins #1
- Carrot muffins #2
- Carrot muffins (no fat)
- Carrot or zucchini muffins
- Carrot walnut raisin muffins
- Carrot-raisin muffins
- Cinnamon carrot muffins
- Lemon carrot muffins
- Muffins ( carrot )
- Oatmeal carrot muffins
- Whole wheat carrot muffins
- Whole wheat muffins