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Carrot-Raisin Muffins

June 24, 2009 | Breads,

I hosted a brunch for Father’s Day, and although I could have put out store bought treats or bagels, I felt compelled to bake something from scratch for my husband and my father. Muffins are pretty simple, and these are made a bit healthier with the addition of whole wheat flour and by substituting plain nonfat yogurt for any oil in the recipe. Start by combining the dry ingredients…
…and then start mixing the other ingredients together in the mixer – carrots, brown sugar, white sugar. Next add the yogurt and eggs, then slowly add the dry ingredients to the wet ones.

I like a bit of a muffin top on my muffins (not on my waistline!) so I fill them about 3/4 full – use a little less if you want smaller muffins. (Does that translate to a smaller waistline?!)

Don’t they look great? Can you smell the cinnamon just by looking at these? Give them a try – and FYI they freeze well for future events or just for breakfast down the road.

Carrot-Raisin Muffins
Prep time
Cook time
Total time
Recipe type: Breads,Dessert
Serves: 30
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 cups shredded carrots
  • 1½ cups sugar
  • ½ cup brown sugar
  • 12 ounces nonfat plain yogurt
  • 3 large eggs
  • 2 small boxes raisins, optional
  1. Preheat oven to 350 degrees. Mix together all flour, salt, baking powder, baking soda and cinnamon and set aside. Combine shredded carrots and sugar in a mixing bowl and mix to combine. Add yogurt and eggs and mix until well incorporated. Slowly add dry ingredients and mix just until combined; stir in raisins. Fill lined or greased muffin tins about ¾ full and bake until a toothpick inserted in the center comes out clean, about 20 minutes.

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