I can't keep these carrot muffins around! I run a day care and was looking for a tasty, low-sugar snack to feed the kids, so I came up with this recipe. Now the parents ask for the recipe! Frost with the Brown Sugar Cream Cheese Frosting recipe on this site.
Ingredients
- raisins: 1 cup
- all-purpose flour: 2 cups
- baking powder: 1 Tbsp
- baking soda: 2 tsp
- salt: 1 tsp
- ground cinnamon: 1 tsp
- vegetable oil: 1 cup
- brown sugar: 0.75 cup
- eggs: 4 piece
- carrots: 3 cups (shredded)
Metric Conversion
Stages of cooking
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Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.
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Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
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Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
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Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined. Gradually mix in flour mixture, then fold in carrots and drained raisins. Spoon into the prepared muffin cups.
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Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
