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
Yields 12 muffins
carrot raisin breakfast muffins

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

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.

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Nutrition

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
Vitamin A: 30 %
Selenium: 21 %
Magnesium: 20 %
Thiamin: 15 %