Carrot walnut raisin muffins
12 Servings
Ingredients
| Quantity | 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 |
Directions
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.