Carrot-raisin muffins
Carrot-raisin muffins

Preparation time 20 minutes

Total time: 55 minutes

Ingredients

  1. 750 mL (3 cups) whole wheat flour
  2. 750 mL (3 cups) rolled oats
  3. 10 mL (2 tsp.) baking powder
  4. 5 mL (1 tsp.) baking soda
  5. 5 mL (1 tsp.) each of ground cinnamon and ginger
  6. 1 mL (¼ tsp.) salt
  7. 180 mL (¾ cup) vegetable oil
  8. 4 eggs
  9. 500 mL (2 cups) packed brown sugar
  10. 375 mL (1½ cups) unsweetened applesauce
  11. 180 mL (¾ cup) vanilla Greek yogurt
  12. 1.5 litres (6 cups) grated carrots
  13. 500 mL (2 cups) raisins

Directions

  1. Preheat oven to 180°C (350°F).
  2. In a bowl, stir together flour, rolled oats, baking powder, baking soda, cinnamon, ginger, and salt. Reserve.
  3. In a separate bowl, using an electric mixer, beat together oil, eggs, and brown sugar until batter is smooth and blended. Stir in applesauce and yogurt.
  4. Pour liquid ingredients onto dry ingredients. Add carrots and raisins, and gently mix batter with a wooden spoon until just moistened.
  5. Divide mixture among 24 muffin cups lined with muffin liners. Bake for 30 to 35 minutes, or until muffins are firm to the touch and a toothpick inserted into the centre comes out clean.

Chef’s secret

To save time, brush oddly shaped carrots instead of peeling them, and use a food processor for grating.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more