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Whole Wheat Carrot Muffins

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Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Kristine Couture, Farnham, Quebec

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee.

TEST KITCHEN APPROVED

Whole Wheat Carrot Muffins

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Yield:6 muffins
Prep:15 min
Cook:20 min
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Ingredients

  • 1/2 cup plus 2 tablespoons whole wheat flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup reduced-fat spreadable margarine
  • 2 tablespoons orange juice
  • 2 tablespoons beaten egg
  • 3/4 cup grated carrots
  • 1/4 cup raisins
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Directions

  1. In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins.
  2. Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 each: 145 calories, 5g fat (1g saturated fat), 22mg cholesterol, 250mg sodium, 25g carbohydrate (15g sugars, 2g fiber), 3g protein.
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