Recipe: Whole Wheat Carrot Raisin Muffins

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Our First Attempt at Muffin Making

Our First Attempt at Muffin Making

I found a recipe online that seemed pretty promising so we tested it out. We had to make a couple of changes since the recipe titled “Whole Wheat…” still included white flour as an ingredient. Our first batch sadly went bad and had to be thrown away after eating just 6 of them. I was so upset about throwing away a dozen muffins but learned my lesson and tried again. The second batch was utterly amazing! I cannot get enough of these. Coming in at about 115 calories each, they are extremely healthy for you and full of good vitamins and nutrients. How can you go wrong with that

Ingredients Needed

2 1/4 cups whole wheat flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup light sour cream

2 large eggs (We use farm fresh, hormone free brown eggs.)

1/2 cup unsweetened applesauce

1/2 cup brown sugar

1 teaspoon vanilla extract (We use all natural dye and HFCS free vanilla.)

1 1/2 cups shredded carrots (about 3)

1 cup raisins

Directions

Preheat oven to 350. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners. (We use coconut oil cooking spray. The muffins don’t seem to cook as well in paper liners.) In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder. In a separate larger bowl, whisk together sour cream, eggs, applesauce, brown sugar and vanilla. Create a well and pour the liquids into the flour mixture. Stir until just combined. Stir in carrots and raisins. Divide batter evenly into muffin tin. (We got about 18 but it depends on the size of your muffin cups.) Bake 18 – 20 minutes, or until a toothpick inserted into the center comes out clean. (Ours take about 22 minutes. We let them cool in the muffin tin another 2 minutes or so before placing them on a cooling rack.)

Store in an airtight bag or container in the refrigerator. (We didn’t do this the first time. Insert sad face about throwing away delicious muffins.)

I hope you enjoy these as much as my family has! Happy baking.

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About Heather Campbell

I'd like to say I'm fun and interesting, but that all depends on who you talk to. I have everything I've ever wanted. I've been married, mostly happily since 2006. Together we have a spunky redhead and giggly identical twins. I am a mom/homemaker, doula-in-training and a freelance writer. Our story is magical. Our life is chaos.

3 responses »

    • Is it your original? I will definitely edit the post to give you more credit for it 🙂 I really enjoy it. It has helped to sneak some extra veggies in without worrying about calories or too much sugars. (I have adrenal health disease so all this diet stuff is new to me.)

  1. Pingback: A Day in the Life of the Princess Family: What We Eat

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