RECIPE: carrot raisin muffins

I’ve been experimenting with muffins lately and have come to enjoy some flavor combinations that I normally don’t eat. I’ve recently made zucchini banana, oatmeal, and these carrot raisin and they are all so good! Muffins are a fantastic freezer cooking food because you usually make more than you want so you can freeze them for a future breakfast and they reheat beautifully in the microwave! I will have some freezer cooking recipes in the near future as I begin to restock my freezer with food that’s pre made homemade!

Carrot Raisin Muffins
2 large eggs
¾ cup canola oil
1 cup sugar
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon ground cinnamon
¼ cup milk
2 C shredded carrot
½ C raisins

1. Preheat the oven to 350°F and place 24 liners in cupcake pans.

2. Use a mixer to combine the eggs and oil in a large bowl. Once they look light yellow and creamy, add the sugar and vanilla and continue beating for 2 minutes.

3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and continue mixing with the hand-held mixer until they’re combined – the mixture will be thick.

4. Add the raisins and shredded carrot, and continue mixing until everything’s just combined – about 30 seconds.

5. Fill each liner just over halfway with the batter. Bake them for about 18-20 minutes, or until the tops bounce back when you gently press on them.

6. Remove the muffins from the pan and let them cool completely on a wire rack. Makes 24 muffins.20140804-212240-76960936.jpg


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