Carrot Raisin Muffins #Recipe – from Best Of Bridge: Home Cooking Cookbook

Carrot Raisin Muffins Recipe - from Best Of Bridge: Home Cooking Cookbook

Carrot Raisin Muffins

Courtesy of Best of Bridge Home Cooking by The Best of Bridge © 2015 www.bestofbridge.com Reprinted with permission. Available where books are sold.

Packed with nuts, fruits and carrots, these scrumptious muffins are perfect for breakfast. But they are just as tasty for afternoon snacks or stowed away in a lunch box. Makes 16 muffins.

Ingredients

  • 2 cups all-purpose flour (500 ml)
  • 3⁄4 cup granulated sugar (175 ml)
  • 11⁄2 TSP ground cinnamon (7 ml)
  • 1 TSP baking powder (5 ml)
  • 1 TSP baking soda (5 ml)
  • 1⁄2 TSP freshly grated nutmeg (2 ml)
  • 1⁄4 TSP salt (1 ml)
  • 11⁄2 cups grated carrots (about 3 medium) (375 ml)
  • 1 cup grated peeled apples (250 ml)
  • 1⁄2 cup raisins (125 ml)
  • 1⁄2 cup sweetened shredded coconut (125 ml)
  • 1⁄2 cup chopped walnuts (optional) (125 ml)
  • 2 large eggs (2)
  • 2⁄3 cup plain yogurt (150 ml)
  • 1⁄3 cup vegetable oil (75 ml)

Kitchen Art Cook’s Pro Adjust-A-Measure Set, 3-PieceKitchen Art Cook’s Pro Adjust-A-Measure Set, 3-PiecePyrex Prepware 3pc Glass Measuring Cup SetPyrex Prepware 3pc Glass Measuring Cup SetPyrex Prepware 3 piece Glass Mixing Bowl SetPyrex Prepware 3 piece Glass Mixing Bowl SetWilton Recipe Right Nonstick 12-Cup Regular Muffin PanWilton Recipe Right Nonstick 12-Cup Regular Muffin PanBaker's Secret 10-by-16-Inch Nonstick Cooling Rack, Set of 2Baker’s Secret 10-by-16-Inch Nonstick Cooling Rack, Set of 2

Directions

Preheat oven to 375°F (190°C). Grease 8 cups in each of two 12-cup muffin pans or line the cups with paper liners. In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, nutmeg and salt. Stir in carrots, apples, raisins, coconut and walnuts (if using). In another bowl, beat eggs; add yogurt and oil. Stir into flour mixture just until combined. (Batter will be very thick.) Spoon batter into prepared muffin cups, filling almost to the top. Bake for 25 to 30 minutes or until tops spring back when lightly touched. Let cool in pans for 5 minutes, then transfer muffins to a wire rack to cool.

Tip: Have only one muffin pan? Place muffin paper liners in 6-oz (175 ml) glass custard cups or small ramekins and fill with extra batter. Bake alongside muffin pan.

If you enjoyed this recipe, be sure to check out my Best Of Bridge: Home Cooking cookbook review which contains a Kale and Brussels Sprout recipe, as well as a Creamy Tuna Pasta Bake recipe, both of which I have shared with permission of the publisher.

You can learn more about this cookbook and many others on the Robert Rose, Inc. website. You can also keep up with Robert Rose Books on Facebook, Twitter, and Pinterest.

The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.

 Best of Bridge Home Cooking: 250 Easy and Delicious Recipes

Best of Bridge Home Cooking: 250 Easy and Delicious Recipes

  • Series: Best of Bridge
  • Hardcover: 360 pages
  • Publisher: Robert Rose; Spi edition (September 24, 2015)
  • ISBN-10: 077880514X
  • ISBN-13: 978-0778805144
  • Cover price $29.95

About the Author

I'm a Jersey girl, I was born and raised here and have lived here for almost my entire life. I'm a mom of 2 boys – TJ, a 21 year old, and CJ, a 17 year old with Down Syndrome. I am the oldest of four children. I am also a social media enthusiast, cat person, and Down syndrome advocate. I love coffee and milkshakes. My favorite dessert is cheesecake. I love rock music, tech, travel and food. And cheesecake. I HATE the misuse of the word retarded. I take it personally and find it very offensive. Did I mention that I love cheesecake?

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