Carrot wheat 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 \N 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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