Carrot Raisin Muffin
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 12 |
| Serving Size | 0.88 oz |
Ingredients
7.06 oz
Carrots
3.53 oz
Raisins
8.83 oz
flour
5.30 oz
sugar
2 tsp
baking powder
1 tsp
salt
1 tsp
cinnamon
4 tbsp
vegetable oil
2 units
eggs
1 tsp
vanilla extract
8.11 fl oz
milk
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Grate the carrots and set aside.
Step 3
In a large bowl, mix together the flour, sugar, baking powder, salt, and cinnamon.
Step 4
In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and milk.
Step 5
Add the grated carrots and raisins to the wet ingredients and mix well.
Step 6
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 7
Spoon the batter into a greased muffin tin, filling each cup about 3/4 full.
Step 8
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 1.584 kcal | 0.08% |
| Vitamin A | 1.76 IU | 0.2% |
| Monounsaturated Fat | 0.0264 g | 0% |
| Saturated Fat | 0.0088 g | 0.01% |
| Fat | 0.044 g | 0.03% |
| Carbohydrates | 0.264 g | 0.05% |
| Sodium | 1.76 mg | 0.35% |
| Fibers | 0.0176 g | 0.05% |
| Sugars | 0.132 g | 0% |
| Protein | 0.0352 g | 0.04% |
| Vitamin C | 0.0352 mg | 0.04% |
| Calcium | 0.0528 mg | 0.01% |
| Iron | 0.0704 mg | 0.01% |
| Potassium | 0.0352 mg | 0.01% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.308 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0088 mg | 0.06% |
| Zinc | 0.0088 mg | 0% |
| Selenium | 0.0704 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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