carrot wheat muffins
- Categories
- Muffins
- Yield
- 12 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Whole wheat flour |
| 1 tablespoon | Baking powder |
| 1 cup | Flour |
| ¼ cup | Brown sugar |
| ½ teaspoon | Cinnamon |
| ⅛ teaspoon | Allspice |
| 1 cup | Grated carrot |
| 1 teaspoon | Orange zest |
| 1 cup | Milk |
| 1 | Egg |
| ¼ cup | Melted butter |
| ¼ cup | Molasses |
| ¼ cup | Chopped nuts |
| ½ cup | Raisins |
Measure dry ingredients into a large bowl. Stir in carrots and orange rind In a small bowl, beat eggs with milk, molasses and melted butter. Add to dry ingredients all at once, stirring just to moisten.
Fold in raisins and nuts. Fill greased muffin tins ¾ full and bake at 400 for 25 minutes. Makes 12 large muffins. From: Helen Peagram ~-- Submitted By GAIL SHIPP On 03-15-95
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