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Carrot and Raisin Muffins
These one-bowl muffins are lunch box friendly and make an excellent afternoon snack. They also freeze well so you can enjoy a muffin anytime. Recipe courtesy of Registered Dietitians, Erin MacGregor and Dara Gurau.
Updated
Ingredients
- canola oil cooking spray
- 1/3 cup canola oil (75 mL)
- 1/2 cup brown sugar (125 mL)
- 1 egg
- 1 cup buttermilk (250 mL)
- 1 tsp vanilla (5 mL)
- 2 1/2 cups grated carrot (625 mL)
- 1/2 cup raisins (125 mL)
- 1 cup all-purpose flour (250 mL)
- 1 cup whole-wheat flour (250 mL)
- 2 tsp baking powder (10 mL)
- 1/2 tsp baking soda (2 mL)
- 1/4 tsp salt (1 mL)
Directions
- Preheat oven to 400°F (230°C). Coat each cup of a 12 cup muffin pan with a fine layer of canola oil cooking spray and set aside.
- In a large bowl, whisk together canola oil and brown sugar until combined. Add egg, buttermilk and vanilla and whisk until combined. Stir in carrots and raisins.
- In the same bowl, add flours, baking powder, baking soda and salt. Stir until just combined.
- Divide batter evenly into prepared muffin pan. Bake for 16 minutes until tops are golden brown and a toothpick inserted into the centre of a muffin comes out clean.
- Remove from oven and let muffins cool in pan for 10 minutes.
- Before freezing muffins set aside on a wire rack to cool completely.
Nutritional Analysis
| Calories | 216 |
|---|---|
| Total Fat | 7.2 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 17 mg |
| Sodium | 206 mg |
| Carbohydrates | 33.4 g |
| Fiber | 2.1 g |
| Sugar | 15.5 g |
| Protein | 4.5 g |
| Potassium | 218 mg |
