Carrot Raisin Muffins

Name: Carrot Raisin Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 dozen muffins
Ingredients: 3/4 shredded carrots (about 2 large carrots); 2 cups of all-purpose flour; 3 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1 Dash of nutmeg; 1/2 cup (4 ounces) unsalted butter, melted; 1 cup light brown sugar, packed; 8 oz can of crushed pineapple, not drained; 1/2 Tablespoon vanilla extract; 3/4 cup raisins

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Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings
1 dozen muffins
Course
Breakfast
Cuisine
American

Carrot Raisin Muffins

Iris Warren

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Soft and delicious - these little muffins remind me of carrot cake! They freeze great and make a wonderful snack or quick breakfast.

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Ingredients

Servings

3/4 shredded carrots (about 2 large carrots)
2 cups of all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 Dash of nutmeg
1/2 cup (4 ounces) unsalted butter, melted
1 cup light brown sugar, packed
8 oz can of crushed pineapple, not drained
1/2 Tablespoon vanilla extract
3/4 cup raisins

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Instructions

Preheat oven to 400 degrees (F). Line a 12 mold muffin tin with paper or foil liners; set aside.
Grate the carrots; set aside.
In a large bowl combine flour, baking powder, salt, cinnamon, ginger, and nutmeg; mix well to combine; set aside. In a separate bowl combine the melted butter, brown sugar, crushed pineapple, and vanilla; mix well to combine. Add the carrots and raisins into the wet mixture, stirring until combined. Mix in the dry ingredients, making sure to stir only until just combined.
Scoop batter into prepared muffin tins and bake for 22-24 minutes, or until the tops are golden and a cake-tester inserted in the center of a muffins comes out clean.