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Raisin Carrot Muffins

Raisin Carrot Muffins

1/2 cup raisins
1/2 cup warm water
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
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

- 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
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
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