Carrot and Raisin Muffins
Carrot and Raisin Muffins
Sweet raisins and carrots merry well in this snack-sized bite for a quick breakfast or afternoon tea.
- Total Time10 Minutes
- Yield
- DifficultyIntermediate
Submitted by
Ingredients
- 2 cups 260 g whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick, or 1 teaspoon ground cinnamon
- 1 3 g fresh ginger root, or ¼ teaspoon ground ginger
- 2 allspice berries, or ⅛ teaspoon ground allspice
- 2 cloves, or ⅛ teaspoon ground cloves
- ⅔ cup 100 g raisins
- 1 medium 90 g carrot, halved
- ¼ cup 60 ml egg substitute, or 2 large eggs
- ¼ cup 60 ml water
- 1 cup 240 ml {applesauce}
- 10 100 g dates, pitted
- 1 Tablespoon grapeseed oil
- 2 cups 260 g whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick, or 1 teaspoon ground cinnamon
- 1 3 g fresh ginger root, or ¼ teaspoon ground ginger
- 2 allspice berries, or ⅛ teaspoon ground allspice
- 2 cloves, or ⅛ teaspoon ground cloves
- ⅔ cup 100 g raisins
- 1 medium 90 g carrot, halved
- ¼ cup 60 ml egg substitute, or 2 large eggs
- ¼ cup 60 ml water
- 1 cup 240 ml {applesauce}
- 10 100 g dates, pitted
- 1 Tablespoon grapeseed oil
- 2 cups 260 g whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick, or 1 teaspoon ground cinnamon
- 1 3 g fresh ginger root, or ¼ teaspoon ground ginger
- 2 allspice berries, or ⅛ teaspoon ground allspice
- 2 cloves, or ⅛ teaspoon ground cloves
- ⅔ cup 100 g raisins
- 1 medium 90 g carrot, halved
- ¼ cup 60 ml egg substitute, or 2 large eggs
- ¼ cup 60 ml water
- 1 cup 240 ml {applesauce}
- 10 100 g dates, pitted
- 1 Tablespoon grapeseed oil
Directions
-
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots, egg substitute, dates, water, spices and applesauce into the Vitamix container and secure lid.
- Start the blender on its lowest speed and quickly increase to its highest speed.
- Blend for 45 seconds until thick and creamy.
- Pour flour mixture into the container and secure the lid. Select Variable 8. Pulse ingredients 8 -10 times using the tamper to press the ingredients toward the blade. Pour mixture into a bowl and add raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
-
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots, egg substitute, dates, water, spices and applesauce into the Vitamix container and secure lid.
- Start the blender on its lowest speed and quickly increase to its highest speed.
- Blend for 45 seconds until thick and creamy.
- Pour flour mixture into the container and secure the lid. Select Variable 8. Pulse ingredients 8 -10 times using the tamper to press the ingredients toward the blade. Pour mixture into a bowl and add raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
-
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots, egg substitute, dates, water, spices and applesauce into the Vitamix container and secure lid.
- Start the blender on its lowest speed and quickly increase to its highest speed.
- Blend for 45 seconds until thick and creamy.
- Pour flour mixture into the container and secure the lid. Select Variable 8. Pulse ingredients 8 -10 times using the tamper to press the ingredients toward the blade. Pour mixture into a bowl and add raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
Refine Your Recipe
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Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g
Nutrition
1
servings (75 g)
Calories
150
Total Fat
2.5g
Total Carbohydrate
30g
Dietary Fiber
3g
Sugars
11g
Protein
4g
Sodium
120g
Chef's Note
- Measuring the flour by weight makes for a more exact recipe and better results.
- These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.
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