Dessertscarriesexperimentalkitchen
Carrot Raisin Muffins
Our homemade carrot raisin muffins are sure to please every taste bud - even novice bakers can whip them up easily.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
Start by preheating your oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray or line with paper liners. (I chose to use liners.)
cooking spray (optional)
2
In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
baking powder2 teaspoons
3
Next, combine the eggs, sugar and oil in a medium bowl and whisk until smooth.
large eggs2
4
Add the liquid mixture to the dry mixture along with the shredded carrots and raisins; then mix well.
shredded carrots1 cupraisins1 cup
5
Divide the mixture among the 12 muffin cups; approximately 3/4 of the way full for each. Bake for ⏱️ 20-25 minutes until golden brown or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before serving.
Nutrition Facts
calories
238 kcal
fat Content
10 g
serving Size
1 muffin
fiber Content
2 g
sugar Content
13 g
sodium Content
236 mg
protein Content
3 g
trans Fat Content
0.003 g
cholesterol Content
31 mg
carbohydrate Content
35 g
saturated Fat Content
2 g
unsaturated Fat Content
8 g
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