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…![](https://cookingwithmichele.com/new/wp-content/uploads/HLIC/dd392838ab481ed9df325c05bf70c0ec.jpg)
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.
![](https://cookingwithmichele.com/new/wp-content/uploads/HLIC/a1c3d0c63f27c5be08414b401207104a.jpg)
Carrot-Raisin Muffins
Prep time
Cook time
Total time
Recipe type: Breads,Dessert
Serves: 30
Ingredients
- 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
Instructions
- 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.