Lowfat(pretty yummy)Carrot-Raisin Muffin
Source of Recipe
Posted By: LuAnn Source: Loosely adapted from "Muffin Recipes" by Darlene Funkhouser, 1998.
Recipe Introduction
This is a recipe I developed for use at the CHIP meetings. It is surprisingly good for a muffin containing only 2 grams of fat per muffin! It can also be made with baby food sweet potatoes and chopped dates, instead of raisins. Good both ways!
List of Ingredients
LOWFAT CARROT - RAISIN MUFFINS (T&T)
1 cup whole wheat flour
3/4 cup oat bran
1 teaspoon cinnamon
2 teaspoons baking powder
1/8 teaspoon salt
1 (4-ounce) jar baby carrots
1/2 cup Egg Beaters (or 4 egg whites)
1/2 cup orange juice
1/4 cup molasses OR honey
1/4 cup raisins
2 tablespoons chopped walnuts Recipe
1. Preheat the oven to 375 degrees. Lightly spray the bottoms of 10 standard-size muffin cups with no-stick spray; set aside. (You MAY need 12 muffin cups).
2. In a small bowl, stir together the flour, oat bran, baking soda and salt; set aside. In a separate larger bowl, whisk together the carrots, egg beaters, orange juice, molasses, and raisins. Stir the dry ingredients into the wet ingredients just until the dry ingredients are uniformly moistened; do not overstir!
3. Fill 10 to 12 muffin cups about 3/4 full with batter. (I use a small ice cream scoop). Sprinkle the top of each muffin with about 1/2 teaspoon of chopped walnuts. Bake in the preheated oven for about 18 minutes, or until set in the center and lightly browned.
Yield: 10 to 12 standard size muffins
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