Whole Wheat Carrot Raisin Muffins

Ever had too many of something? I recently picked up a 5 lb. bag of carrots, thinking they were 3 lbs. Now, I know carrots keep a long time in the fridge. But, 5 lbs for 4 people is a lot of carrots!  So, I went in search of carrot recipes. And in the midst of my search I found a few recipes for Carrot Raisin Muffins. I tweaked a bit here and there and eventually came up with this very good recipe for Whole Wheat Carrot Raisin Muffins. Next time you're trying to use up some carrots, try these.

Whole Wheat Carrot Raisin Muffins

(printable recipe)

Ingredients:

• 1 ½ Cups whole wheat flour
• 1 Cup unbleached all-purppose flour
• 3 tsp baking powder
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
  
• ¼ tsp ground cinnamon
  
• 1/8 tsp salt
  
• ¾ Cup milk
• ¼ Cup canola oil
• 1 egg
• ½ Cup honey
  
• 1½ Cup shredded carrots
• 2/3 Cup raisins
  

Directions:

1. Combine flours, baking powder, spices, salt in large bowl.
2. In small bowl, mix together, milk, oil, egg, honey.
3. Set oven for 375°; grease muffin pan.
4. Mix together dry and wet ingredients.
5. Fold in shredded carrot and raisins.
6. Fill muffin tins 2/3 full (about ¼ cup)
   
7. Place pan in oven; raise temperature to 400°. (Here's why)
   
8. Bake 17-20 minutes.
9. Turn out of pan almost immediately; do not cool upside down (they squash)

Notes:
Makes 12 muffins.
Sometimes I've substituted sugar for the honey. Hubby and I really love these. They've been on our breakfast menu several times in the last 2 weeks.
These also freeze very well.


You can find more great recipes at: 
Cupcake Tuesday @ Hoosier Homemade

Tempt My Tummy @ Blessed With Grace
Tasty Tuesday @ Balancing Beauty and Bedlam
Tuesdays at the Table @ All the Small Stuff