Carrot Wheat Muffins
Our dietitians' favouriteThis recipe is taken from the 1989 Milk Calendar. Build better bodies, fight inflation and delight the kids. A batch of muffins can last all week as part of breakfast or as an after-school snack.
- Prep: 20 min
- Cooking: 25 min
Ingredients
- 1 cup (250 mL) whole wheat flour
- 1 cup (250 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) brown sugar
- 1/2 tsp (2 mL) groun cinnamon
- 1/4 tsp (1 mL) groun allspice or ground cloves
- 1 cup (250 mL) carrots coarsely grated
- 1 tsp (5 mL) orange rind grated
- 1 egg
- 1 cup (250 mL) Milk
- 1/4 cup (60 mL) molasses
- 1/4 cup (60 mL) butter melted
- 1/2 cup (125 mL) raisins
- 1/4 cup (60 mL) nuts chopped
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Preparation
Measure dry ingredients into a large mixing bowl. Stir in carrots and orange rind. In a small bowl, beat egg with milk, molasses and melted butter. Add to dry mixture all at once, stirring just to moisten.
Fold in raisins and nuts. Lightly butter or spray 12-cup non-stick muffin pan; fill 3/4 full. Bake in a 400 °F (200 °C) oven for 25 min.
Tips
Nutritional information
Per serving| Energy: | 199 Calories |
| Protein: | 4 g |
| Carbohydrate: | 32 g |
| Fat: | 7 g |
| Fibre: | 2.2 g |
| Sodium: | 226 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 94 mg |
| Selenium: | 27 % |
| Vitamin A: | 22 % |
| Magnesium: | 18 % |
| Iron: | 12 % |
