Carrot Walnut Raisin Muffins

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Servings: 12 Difficulty: Intermediate
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Moist, spiced muffins packed with shredded carrots, crunchy walnuts, and sweet raisins for a perfect breakfast treat.
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These Carrot Walnut Raisin Muffins are a delightful twist on classic baking, offering a moist crumb and a wonderful balance of sweet and nutty flavors. The combination of grated carrots, crunchy walnuts, and plump raisins creates a texture that is both hearty and tender. Made with a blend of whole wheat pastry and unbleached flour, they provide a wholesome start to your day. Perfect for weekend brunches, packed lunches, or an afternoon snack with coffee, these muffins are easy to prepare and always a crowd-pleaser.

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Carrot Walnut Raisin Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 702.3

Description

These Carrot Walnut Raisin Muffins are a delightful twist on classic baking, offering a moist crumb and a wonderful balance of sweet and nutty flavors. The combination of grated carrots, crunchy walnuts, and plump raisins creates a texture that is both hearty and tender. Made with a blend of whole wheat pastry and unbleached flour, they provide a wholesome start to your day. Perfect for weekend brunches, packed lunches, or an afternoon snack with coffee, these muffins are easy to prepare and always a crowd-pleaser.

Ingredients

Directions

  1. Preheat oven to 400&# 194;°F (200ðC). Grease a 12-cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together the whole wheat pastry flour, unbleached flour, baking powder, and salt.
  3. In a separate large bowl, whisk together the Egg Beaters, 1 cup low-fat milk, 1/3 cup sunflower oil, and 1/2 cup honey until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  5. Fold in 1 1/4 cups grated carrots, 1/2 cup chopped walnuts, and 1/2 cup raisins until evenly distributed.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 20 to 25 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 702.3kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 3.6g18%
Cholesterol 373.0mg125%
Sodium 1695.8mg71%
Total Carbohydrate 115.8g39%
Dietary Fiber 4.1g17%
Sugars 1.6g
Protein 28.0g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: muffins, carrot cake, walnuts, raisins, breakfast, baking, vegetarian, snack, whole wheat, moist, easy, homemade, carrots, nutty, sweet, brunch, healthy, pastry, fruit, grain
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