Carrot Muffins

Muffins are a staple in our home. They freeze well to tuck into lunches or pack along for a picnic or camping trip. We enjoy a variety of flavors and these do not disappoint.

• 1 1/2 cups of brown sugar (I used 3/4 cup)
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all purpose flour (I used 1 cup spelt & 1/2 cup kamut)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup raisins
• 2 cups grated carrots
• 2 teaspoons vanilla
• 1 1/4 cups milk
• 3/4 cup oil (I used 1/2 cup)
• 4 beaten eggs

1. Combine the first 9 ingredients coating the raisins and carrots well with the flour mixture.
2. In a separate bowl  combine all the wet ingredients.
3. Mix well but do not over mix.
4. Bake in a preheated oven at 375 for 15-20 minutes (I did 18). 

Share this post