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Carrot Muffins

fast.cook's picture
<p><a href="https://www.flickr.com/photos/veganheathen/2442652075">https://www.flickr.com/photos/veganheathen/2442652075</a></p>
Ingredients
  Brown sugar 1⁄2 Cup (8 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
  Egg 1 , beaten
  Carrots 1 1⁄4 Cup (20 tbs), shredded
  Whole wheat flour 1 Cup (16 tbs)
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 1⁄4 Teaspoon
  Raisins 1⁄2 Cup (8 tbs)
Directions

Sift dry ingredients together into mixing bowl.
Add carrots and raisins and stir to blend.
Make well in centre of mixture and add egg, oil and brown sugar.
Stir only until ingredients are moistened.
Mix may seem dry, but carrots add moisture during cooking.
Spoon mix into paper lined microproof muffin pans, filling only half full to allow for rise during cooking.
Cook on HIGH for 3 minutes for 6 muffins or until there are only small areas of moisture remaining on top.
Let stand 1-2 minutes in pan to finish cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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