Carrot Raisin Breakfast Muffins
This recipe is taken from the 1993 Milk Calendar. The carrots and raisins keep these muffins moist and delicious.
- Prep: 10 min
- Cooking: 20 min - 25 min
Ingredients
- 1 1/2 cups (375 mL) all-purpose flour
- 1 cup (250 mL) wheat bran
- 1 tbsp (15 mL) baking powder
- 1/2 cup (125 mL) brown sugar lightly packed
- 1 1/2 tsp (7 mL) ground cinnamon
- 1 egg
- 1 cup (250 mL) Milk
- 2 tbsp (30 mL) molasses
- 1/4 cup (60 mL) butter melted
- 1 1/2 cups (375 mL) grated carrots
- 3/4 cup (180 mL) raisins
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Preparation
Combine flour with bran, baking powder, brown sugar and cinnamon.
Beat egg with milk, molasses and melted butter. Stir milk mixture into flour mixture just until combined. Add carrots and raisins. Spoon batter into 12 buttered or paper-lined muffin cups.
Bake in a preheated 400 °F (200 °C) oven for 20 to 25 min.
Tips
An ice cream scoop works particularly well for putting batter into muffin cups.
Nutritional information
Per serving| Energy: | 190 Calories |
| Protein: | 4 g |
| Carbohydrate: | 35 g |
| Fat: | 5 g |
| Fibre: | 3.3 g |
| Sodium: | 131 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 8 % / 93 mg |
| Magnesium: | 20 % |
| Selenium: | 21 % |
| Thiamin: | 15 % |
| Vitamin A: | 30 % |
