Carrot Breakfast Muffins
These low-fat muffins are perfect the day they’re made, but you can also make them ahead of time, freeze, and then microwave 30 seconds for a fast treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Muffin tin
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Toothpick
- Cupcake liner
Ingredients
- 1 1/2 cups whole-wheat pastry flour
- 1/4 cup wheat germ
- 1/4 cup ground flaxseed (preferably golden)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup low-fat (1 percent) milk
- 1/3 cup pure maple syrup
- 2 tablespoons organic canola oil
- 1/2 cup packed brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1 cup finely grated peeled carrots (about 2 large)
- 1/2 cup raisins
- 3/4 cup chopped toasted walnuts (optional)
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