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Ingredients
| whole wheat flour: 1 1/2 cups |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| whole nutmeg: 3/4 tsp |
| light brown sugar (packed): 1/2 cup |
| 2% milk: 1 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| vanilla extract: 1 tsp |
| carrots: 2 (grated) |
Carrot Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400°F Spray a muffin tin with non stick spray, or line with paper liners.
- In a large mixing bowl sift together all the dry ingredients.
- Add soy milk, canola oil, and vanilla into the dry ingredients and mix until just combined.
- Fold in grated carrot and raisins.
- Fill muffin tins until 3/4 full, bake for 18-20 minutes until a toothpick or knife inserted into the center comes out clean.