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CARROT WALNUT RAISIN MUFFINS




Source of Recipe


Mother Earth News


Recipe Introduction


It's a Carrot Raisin Nut Salad in a muffin! WOW!


List of Ingredients




1/2 cup raisins lightly packed in a 1 cup measuring cup
enough orange juice to cover raisins (approx. 2 to 3 TBSP, drain before adding raisins into recipe. See note.)
1/2 cup unbleached flour
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
4 ounces egg substitute
1 cup 1% lowfat milk
1/3 cup sunflower oil
1/2 cup honey
1 1/4 cups grated carrots
1/2 cup chopped walnuts

Recipe



In a 1 cup measuring cup put in raisins and enough orange juice to cover. Let sit for at least 15 minutes. Drain orange juice. Put raisins in unbleached flour, mixing with flour to coat. Preheat oven to 400 degrees F. Combine flours, baking powder, and salt in a medium sized bowl. Mix egg substitute, milk, oil, and honey together. Combine wet and dry ingredients. Fold in carrots and walnuts. Spoon approximately 1/2 cup mixture for each muffin into oiled muffin tins. Place immediately in oven. Bake 20 minutes or until lightly browned on top.

Note: The orange juice can be omitted, but it adds to the overall flavor of the raisins. Either way, flour coat the raisins for a more even dispersal in the batter.