Muffins. When did they go astray? Look at the nutritional stats on any muffin wrapper these days and you find little nutritional value but lots of sugar, calories and fat. Muffins are considered only as a cheat, treat by many.
Well, this recipe will change your mind about the role of muffins in your diet. The ones below are accented with carrots and raisins and carry a hint of sugar and cinnamon. These mini muffins make a great pairing with fruit for breakfast and are portable enough to let you indulge in one or two for an afternoon snack at work, after the gym or while running errands.
Before the recipe, a quick note about muffin batter. It can be frozen before baking. Additionally, muffins can be frozen after baking and cooling. I recommend freezing the remaining muffins that aren't consumed on baking day. Otherwise, you will need to double the oil to keep them fresh.
For these muffins you will need:
1/2 cup raisins, soaked in warm water for 10 minutes then drained
Well, this recipe will change your mind about the role of muffins in your diet. The ones below are accented with carrots and raisins and carry a hint of sugar and cinnamon. These mini muffins make a great pairing with fruit for breakfast and are portable enough to let you indulge in one or two for an afternoon snack at work, after the gym or while running errands.
Before the recipe, a quick note about muffin batter. It can be frozen before baking. Additionally, muffins can be frozen after baking and cooling. I recommend freezing the remaining muffins that aren't consumed on baking day. Otherwise, you will need to double the oil to keep them fresh.
For these muffins you will need:
1/2 cup raisins, soaked in warm water for 10 minutes then drained
1 cup flour
1/4 tsp baking soda
1/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup roughly chopped carrots
1/4 cup sugar
1/4 cup olive oil
Before gathering your ingredients start the oven preheating to 350 and place liners into a 12 hole mini muffin pan. Lining the muffin pan is a great job for little helpers.
Now, combine flour, baking soda, cinnamon and nutmeg in a large
mixing bowl.
Place carrots, sugar and olive oil into a blender or food processor until thick and
creamy.
Pour carrot mixture into dry and combine well.
Gently mix in raisins until your mixture looks like this:
Spoon batter into muffin liners. (Batter should yield
approximately 12 muffins.)
Bake for 15 minutes. Remove from the oven and let sit for 4-5 minutes. These are best warm but will keep all day.
Yum
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