Carla's Favorite Carrot muffins

[LucyKateR]

My girlfriend can't get enough of these muffins. They're hearty and not too sweet. They're really moist so they don't keep very well though, so eat them quickly (not that they'll sit around once you try them).

Carla's Favorite Carrot Muffins

½ cup raisins (I also like chopped pears)
2 C hot water

½ C sunflower oil
½ C orange juice
2 eggs
½ C apple sauce
1 t vanilla essence
¼ C blackstrap molasses
½ t nutmeg
2 t ground ginger
3 T cinnamon
1 t salt
2 t baking soda
1 T baking powder

1 C whole wheat flour
1 C oat flour

1 ½  C shredded carrots
1 ½  C shredded yams
1/2 C toasted, chopped cashews (or other nuts)

Preheat oven to 350F. Soak raisins in hot water while making the rest of the recipe. Combine wet ingredients and spices in a bowl and combine well. Sift in the flours and other dry ingredients, mixing gently. Drain the raisins. Fold in the carrots, yams, nuts and raisins. Bake in lined muffin tins, filled almost to the top, for 30 to 35 minutes. Let sit about 10 minutes after you take them out of the oven. 

Makes about 18 muffins

[AmandaL]

I just made these.  They are soooooo good.   I inadvertently left out the nuts--but I was going to use almonds.  next time.  Also I made mini muffins because I have young children.  Which cut the cooking time in 1/2.  I drizzled some honey over the top too--although they are great w/o. 

Would these work with blueberries in the summer? 

Thanks,  Amanda

PS I am the worlds WORST baker and these were very easy...thank you especially for that!   

[DailanS]

Thanks for sharing the recipe.  It sounds very delicious and relatively low in fat as well.

I encountered fresh carrot muffins with discolored carrot/walnuts.  It was green-purpleish.  Does anyone know what might cause this to happen?  I thought it could be due to issue with acid/base balance but am not very sure.  Thanks.

[Jimmy Wilson]

I haven't tried to alter the "Carla's Favorite Carrot Muffin" recipe by substituting blueberries, but I know that my favorite carrot bran muffin recipe calls for berries and the recipe author (my sister in-law) highly recommends switching up the berries in their type, as well as their measure.  You'll see below she using an "alternative" measuring technique with the berries.  I've used blueberries, blackberries, raspberries and even apples.  Every time I make them they turn out great! 

They're a great hearty way to start your day that's packed with nutrients, low in fat, and low in refined sugar.

Hope you enjoy as much as I do!

Ali's Bran' Spankin' Muffins

1 1/2 cup Whole Wheat Flour
1 1/2 cup Bran Flour
1 cup Raisins
1/4 cup Organic Cane Sugar
1 Tbs. Cinnamon
1 tsp. Baking Soda
1 tsp. Baking Powder
1 Egg
1 3/4 cup fat-free milk with 2 tsp. lemon juice (buttermilk also works just fine)
1 cup carrot (grated)
1 Tbs. Orange Rind
Berries "Galore"
1/3 cup yogurt

Preheat oven to 400 degrees.  Mix all ingredients together in a bowl.  Grease muffin tins.  Fill 3/4 full with muffin batter.  Bake for 20 minutes.