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Carrot Muffins
Estimated Time: 20 minutes plus 20 minutes baking time  

For this recipe, you will need…

1 ½ cups white whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
¼ tsp. salt
1 ½ cups packed finely shredded carrots
¼ cup orange juice
5 tablespoons canola oil
½ cup golden raisins
2 large eggs
¾ cup maple syrup
Non-stick cooking spray

Basic Method

• Preheat oven to 400° F.
• Lightly spray a standard 12 muffin pan with non-stick cooking spray.
• Wash carrot and shred in food processor.
• In a medium bowl, whisk together eggs and maple syrup.
• Stir in shredded carrots, orange juice, golden raisins and vegetable oil.
• In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Create a well in the middle of the dry ingredients. Slowly add the liquid ingredients to the flour mixture. Mix just until the dry ingredients are moistened. It is important not to over mix.
• Spoon muffin batter into muffin pan and bake for around 20 minutes or until toothpick comes out clean when inserted into center of muffin.
• Allow muffins to cool before serving.

Makes 12 muffins.

Printed from www.EarlySprouts.org

© 2005-2008
Early Sprouts Program
Keene State College