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Carrot Raisin Muffins

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

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

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

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees (F). Line a 12 mold muffin tin with paper or foil liners; set aside.
  2. Grate the carrots; set aside.
  3. 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.
  4. 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.