Carrot wheat muffins
12 servings
Ingredients
| Quantity | 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 |
Directions
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