Carrot Spice Muffin
Prep time:
Baking time:
Makes:
12 - 14 large muffins
Freezing:
excellent
MUFFIN
1 1/4 cups
(300 mL)
Five Roses® All Purpose Whole Wheat Flour
1 cup
(250 mL)
sugar
1/4 cup
(50 mL)
natural bran
2 1/4 tsp
(11 mL)
cinnamon
1/2 tsp
(2 mL)
nutmeg
1 tsp
(5 mL)
baking soda
3/4 tsp
(4 mL)
baking powder
1/2 tsp
(2 mL)
salt
2
eggs
1/2 cup
(125 mL)
oil
3 cups
(750 mL)
carrots, grated
1/2 cup
(125 mL)
chopped walnuts or pecans (optional)
1/2 cup
(125 mL)
raisins
STREUSEL TOPPING (OPTIONAL)
1/3 cup
(75 mL)
walnuts or pecans, chopped
2 tbsp
(30 mL)
brown sugar, lightly packed
- Combine flour, sugar, bran, spices, baking soda, baking powder and salt in mixing bowl.
- Beat eggs and oil until light.
- Stir in carrots.
- Add liquid ingredients to dry ingredients. Stir just until moistened.
- Stir in nuts and raisins.
- Fill greased muffin cups 3/4 full.
- Combine nuts and brown sugar for topping. Sprinkle on top of muffins.
- Bake at 375°F (190°C) for 25-30 minutes or until top springs back when lightly touched.