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Carrot Raisin Muffins

1/3 cup canola oil
1/3 cup lowfat buttermilk
1 cup brown sugar -- packed
1/3 cup pineapple juice -- drain from can below or orange juice
1 large egg
3 egg whites
1 tsp vanilla
1 1/2 cups unbleached flour
1 teaspoon cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts -- (optional)
8 ounces crushed pineapple -- drained (reserve juice if desired)
1/2 cup raisins
1 cup very finely grated carrots


Preheat oven to 350 degrees.

Coat 20 regular-sized muffin pans (or 10 large size) with canola cooking spray or muffin papers.

Place oil, buttermilk and brown sugar in mixing bowl. Beat to blend. Blend in pineapple juice, egg and egg whites. Beat until well mixed.

In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir flour mixture into wet ingredients until just blended.

Add walnuts (if desired), crushed pineapple, raisins and carrots to muffin batter in mixing bowl and beat on low until blended, scraping sides of bowl midway through.

Fill prepared muffin cups 3/4 full with batter (about 1/4 cup) and bake for about 20 to 25 minutes or until fork inserted in center of muffin comes out clean.


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