Carrot Raisin Muffins recipe

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.

Prep Time

Servings

12 muffins

canola oil cooking spray 

1/3 cup canola oil (75 mL)

1/2 cup brown sugar (125 mL)

1 egg (1)

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)

  1. 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. 
  2. 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.
  3. In the same bowl, add flours, baking powder, baking soda and salt. Stir until just combined.
  4. 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. 
  5. Remove from oven and let muffins cool in pan for 10 minutes. 
  6. Before freezing muffins set aside on a wire rack to cool completely. 

 

Ingredients

canola oil cooking spray 

1/3 cup canola oil (75 mL)

1/2 cup brown sugar (125 mL)

1 egg (1)

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

  1. 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. 
  2. 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.
  3. In the same bowl, add flours, baking powder, baking soda and salt. Stir until just combined.
  4. 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. 
  5. Remove from oven and let muffins cool in pan for 10 minutes. 
  6. 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

Protein

4.5 g

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