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Raisin Carrot Muffins

Raisin Carrot Muffins


INGREDIENTS
1/2 cup raisins
1/2 cup warm water
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1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
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1 large egg
1/2 cup sugar
1/4 cup vegetable oil
1/8 tsp. vanilla
1/8 tsp. lemon extract
1 cup applesauce
3/4 cup grated carrots

DIRECTIONS
- Grease 12 muffin cups. In a small bowl combine the raisins with the warm water. Set aside to soak.
- In a large bowl combine the flours, baking soda, salt, and spices. In a separate bowl beat the egg and sugar with an electric mixer or large whisk until fluffy. Beat in the oil, vanilla, and lemon extract. Stir in the applesauce.
- Stir the applesauce mixture into the flour mixture until just blended. Fold in the carrots, raisins, and water. Spoon the batter into the prepared muffin cups, filling 3/4 full.
- Bake in a 400 degree oven for 15 to 18 minutes, until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Makes 12 muffins.


Raisin Carrot Muffins
Nutrition Information
Raisin Carrot Muffins
Serving Size:
Amount Per Serving
Calories 2157.50
Calories from Fat 549.75
Total Fat
63.7g
Saturated Fat
7.2g
Trans Fat
0.0g
Cholesterol
215.0mg
Sodium
2581.0mg
Total Carbohydrate
382.9g
Dietary Fiber
23.9g
Sugars
197.0g
Protein
34.2g
Vitamin A 281%
Vitamin C 51%
Calcium 14%
Iron 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 1999.8mg
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon