Recipe: Carrot Raisin Muffins

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I’m always thinking of ways to incorporate vegetables into baked products so that my son will eat them willingly. To be honest, he’s a pretty good eater when it comes to vegetables, however, the more the better.  The first thing I do is look in my pantry and fridge to see what I have because I look to come up with recipes based on what is already available in my house.  It’s a good practice for not wasting food.  As a result, I came up with these carrot raisin muffins that are healthy and tasty!


1 cup raisins

2 cups warm water

2 cups whole wheat pastry flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 tsp vanilla extract

3 eggs

1 cup canola oil

3/4 cup brown sugar

2.5 cups shredded carrot


  1. Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside. *You don’t have to soak them but it helps soften them
  2. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. (*Paper muffin liners work WAY better!)
  3. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine eggs, oil, vanilla and brown sugar; beat well. Combine dry and wet ingredients; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
  4. Bake in preheated oven for 20-25 minutes. *Depends on the oven


Approximately 15 muffins

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