Raisin-Carrot Muffins

By á-46587

•Calories - 146
•Carbohydrates - 24g
•Fat - 4g
•Protein - 4g

Ingredients

• Boiling water
• 2/3 cup raisins (golden or brown)
• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup wheat germ (toasted)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 1 1/4 cups buttermilk (or skim milk)
• 1/3 cup brown sugar (or sugar substitute made for baking)
• 1/4 cup peanut oil
• 1 cup shredded carrots

Preparation

Step 1

1. Preheat oven to 400 degrees. Spread your wheat germ on a baking sheet and put in oven while it is preheating to toast. Lightly grease 14 2 1/2 inch muffin cups or line with paper bake cups. Place your raisins in a small bowl and cover with boiling water, set aside.

2. You will start to smell your wheat germ toasting. Let it toast for about 5 minutes. Keeping an eye on it while you prepare your dry mixture. Remove when ready, set aside.

3. In a medium bowl, combine your flours, toasted wheat germ, baking powder, baking soda, salt and spices. Sift together and then make a well in the center of your flour mixture.

4. In a small bowl, combine your egg, buttermilk, brown sugar and oil. Mix well and pour into the well in your dry ingredients. Mix until moist. (It should be lumpy)

5. Drain your raisins and add to the mixture along with your shredded carrot. Mix until incorporated into the batter. Scoop about 1/3 cup of batter into each muffin cup. Bake for 18-20 minutes or until golden brown.

6. Cool in muffin tin for 5 minutes before removing. Serve warm or cold.

7. These are light and fluffy muffins that will compliment any breakfast plate or are great for a mid day snack.

8. Suggestions:

9. Add a bit of orange zest to the recipe to make it sparkle.

10. Serve with butter that has orange peel mixed into it and a dash of cinnamon.

11. To reduce the glycemic load, replace the raisins with "Amaisins" and don't soak them.