Carrot walnut raisin muffins

Yield: 12 Servings

Measure Ingredient
2 cups Whole wheat pastry flour
½ cup Unbleached flour
2 teaspoons Baking powder
¼ teaspoon Salt
4 ounces Egg Beaters 99% Real Egg Product
1 cup 1% lowfat milk
⅓ cup Sunflower oil
½ cup Honey
1¼ cup Grated carrots
½ cup Chopped walnuts
½ cup Raisins

Preheat oven to 400.

Combine flours, baking powder, and salt in a medium-sized bowl. Mix eggbeaters, milk, oil, and honey together. Combine wet and dry ingredients.

Fold in carrots, walnuts, and raisins. Spoon approximately ½ cup mixture for each muffin into oiled muffin tins. Place immediately in oven. Bake 20 minutes or until lightly browned on top.

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