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canola oil cooking spray
1/3 cup canola oil (75 mL)
1/2 cup brown sugar (125 mL)
1 egg (1)
1 cup buttermilk (250 mL)
1 tsp vanilla (5 mL)
2 1/2 cups grated carrot (625 mL)
1/2 cup raisins (125 mL)
1 cup all-purpose flour (250 mL)
1 cup whole-wheat flour (250 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
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- Preheat oven to 400°F (230°C). Coat each cup of a 12 cup muffin pan with a fine layer of canola oil cooking spray and set aside.
- In a large bowl, whisk together canola oil and brown sugar until combined. Add egg, buttermilk and vanilla and whisk until combined. Stir in carrots and raisins.
- In the same bowl, add flours, baking powder, baking soda and salt. Stir until just combined.
- Divide batter evenly into prepared muffin pan. Bake for 16 minutes until tops are golden brown and a toothpick inserted into the centre of a muffin comes out clean.
- Remove from oven and let muffins cool in pan for 10 minutes.
- Before freezing muffins set aside on a wire rack to cool completely.
Carrot and Raisin Muffins
These one-bowl muffins are lunch box friendly and make an excellent afternoon snack. They also freeze well so you can enjoy a muffin anytime. Recipe courtesy of How to Eat.
- Makes
- 12 muffins
Nutritional Analysis
- Serving Size
- 1 muffin
- Servings
- 12
- Calories
- 216
- Total Fat
- 7.2 g
- Saturated Fat
- 0.8 g
- Cholesterol
- 17 mg
- Sodium
- 206 mg
- Carbohydrates
- 33.4 g
- Fiber
- 2.1 g
- Sugars
- 15.5 g
- Protein
- 4.5 g
- Potassium
- 218 mg