These Carrot Pecan Muffins offer a perfect balance of sweetness and texture, making them an ideal choice for breakfast or a mid-afternoon snack. The combination of shredded carrots, golden raisins, and chopped pecans provides bursts of flavor and crunch in every bite. Made with a blend of rye and whole-wheat flour, these muffins are hearty yet tender, thanks to the addition of skim yogurt and egg whites. The subtle citrus note from orange juice enhances the natural sweetness of the carrots, while the cornmeal adds a delightful rustic texture. Perfect for cozy mornings or potluck gatherings, these muffins are easy to prepare with common pantry ingredients, ensuring you can whip up a batch whenever the craving strikes.
Carrot Pecan Muffins (2.5 Pts
Description
These Carrot Pecan Muffins offer a perfect balance of sweetness and texture, making them an ideal choice for breakfast or a mid-afternoon snack. The combination of shredded carrots, golden raisins, and chopped pecans provides bursts of flavor and crunch in every bite. Made with a blend of rye and whole-wheat flour, these muffins are hearty yet tender, thanks to the addition of skim yogurt and egg whites. The subtle citrus note from orange juice enhances the natural sweetness of the carrots, while the cornmeal adds a delightful rustic texture. Perfect for cozy mornings or potluck gatherings, these muffins are easy to prepare with common pantry ingredients, ensuring you can whip up a batch whenever the craving strikes.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Line a 12-cup muffin tin with paper liners or coat with cooking spray.
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In a small bowl, soak the golden raisins in orange juice for 15 minutes to plump them up.
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In a large bowl, whisk together the rye flour, whole-wheat flour, cornmeal, baking powder, baking soda, and salt.
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In a separate medium bowl, stir together the yogurt, dark brown sugar, egg, and egg white until smooth and well combined.
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Pour the yogurt mixture into the dry ingredients and stir gently until just combined; do not overmix.
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Fold in the shredded carrots, soaked raisins with their juice, and chopped pecans until evenly distributed.
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Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 724.9kcal
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 2.0g10%
- Cholesterol 47.2mg16%
- Sodium 2925.9mg122%
- Total Carbohydrate 140.8g47%
- Dietary Fiber 13.0g52%
- Sugars 34.3g
- Protein 22.4g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
