Ingredients
-
1
-
1
-
1/2
-
1/2
-
1/4
-
2
-
2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1
-
-
1
Directions
Carrot Raisin Muffins, We love these muffins for a quick breakfast with our coffee (leave topping off and freeze) from Canadian Living magazine, I am so glad I tried this recipe I’ve been looking for a carrot muffin recipe with less sugar and fat (I also subbed canola oil for butter) and nutritional extras like wheat germ and whole grain flour The muffins turned out great: moist, sweet, flavorful They will be a lunchbox staple and morning treat for the whole household Thanks and good job, Derf!, I am so glad I tried this recipe I’ve been looking for a carrot muffin recipe with less sugar and fat (I also subbed canola oil for butter) and nutritional extras like wheat germ and whole grain flour The muffins turned out great: moist, sweet, flavorful They will be a lunchbox staple and morning treat for the whole household Thanks and good job, Derf!
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Steps
|
1
Done
|
In Large Bowl, Stir Together All Purpose Flour, Carrots, Whole Wheat Flour, Raisins, Sugar, Wheat Germ, Baking Powder, Cinnamon and Salt. |
|
2
Done
|
in a Separate Bowl, Stir Together Milk, Molasses, Butter and Egg. |
|
3
Done
|
Pour Over Dry Ingredients and Stir Just Until Moistened. |
|
4
Done
|
Spoon Into 10 Greased or Paper Lined Muffin Cups, Filling Three Quarters Full. |
|
5
Done
|
Bake in Centre of 375 Degree Oven For About 20 Minutes or Until Tops Spring Back When Lightly Pressed. |
|
6
Done
|
Let Cool in Pan For 10 Minutes. |
|
7
Done
|
Remove to Rack and Let Cool Completely. |
|
8
Done
|
Topping-----------. |
|
9
Done
|
in Small Bowl, Beat Cream Cheese With Sugar Until Fluffy, Spread Over Cooled Muffins. |
