Carrot Muffins - Healthy Style Recipe
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A moist muffin filled with carrots and raisins.
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3 cups grated peeled carrots (approximately 6 large carrots)
1 cup raisins
1 cup boiling water
2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons ground cinamonn
4 eggs - well beaten
1/2 cup vegetable oil
1/2 cup applesauce (unsweetened)
3/4 cup brown sugar (packed)
Preheat oven to 350Â° F.
Peel and grate carrots and set aside. In a small bowl, add 1 cup of raisins and then pour in 1 cup of boiling water. Set aside for 10 minutes, then drain, and set the drained raisins aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl combine beaten eggs, oil, and applesauce. Add flour mixture and combine until just moistened. Stir in drained raisins and grated carrots.
Fill muffin cups 1/2 full or slightly fuller. Bake 20-25 minutes. Remove from oven and cool before eating.
: Use foil baking liners to keep baked muffins from sticking to sides.
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