I love these muffins because, like a lot of muffins, they don’t have any icing on them. This makes them a lot healthier and in my opinion just as yummy. These healthy carrot muffins are a great way to get some carrots into your kids diet if they are picky eaters – just give them a clever name and they will never know any better. A very moist muffin that you will make time and time again. Apple sauce substitutes well for the oil and add some nutmeg if you want to give them a little zing.
- 1 cup raisins
- 2 cups warm water
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 cup vegetable oil
- 3/4 cup brown sugar
- 3 cups shredded carrots
- Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, combine eggs, oil and brown sugar; beat well.
- Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.