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Carrot and Raisin Muffins

Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.

  • Total Time35 Minutes
  • Yield
    12 Tablespoon
  • DifficultyIntermediate
Carrot and Raisin Muffins

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Submitted by

Vitamix

Ingredients

  • 1⅔ cup 265 g self-rising flour, or whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon {pumpkin spice}
  • ⅔ cup 100 g raisins
  • ¾ cup 90 g carrots, halved
  • 2 large eggs
  • ¾ cup 180 ml {applesauce} , or honey
  • ⅔ cup 150 ml light olive oil
  • 1⅔ cup 265 g self-rising flour, or whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon {pumpkin spice}
  • ⅔ cup 100 g raisins
  • ¾ cup 90 g carrots, halved
  • 2 large eggs
  • ¾ cup 180 ml {applesauce} , or honey
  • ⅔ cup 150 ml light olive oil
  • 2 cups 260 g whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cinnamon [or 1 teaspoon ground cinnamon]
  • 1 3 g fresh ginger root [or 1/4 teaspoon ground ginger]
  • 2 allspice berries [or 1/8 teaspoon ground allspice]
  • 2 cloves [or 1/8 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
  • 1 Tablespoon grapeseed oil
  • 1⅔ cup 265 g self-rising flour, or whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon {pumpkin spice}
  • ⅔ cup 100 g raisins
  • ¾ cup 90 g carrots, halved
  • 2 large eggs
  • ¾ cup 180 ml {applesauce} , or honey
  • ⅔ cup 150 ml light olive oil

Directions

    1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
    2. Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
    3. Place carrots into the Vitamix container and secure lid.
    4. Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
    5. Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
    6. Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
    7. Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
    8. Blend for 30 seconds until thick and creamy.
    9. Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
    10. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
    1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
    2. Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
    3. Place carrots into the Vitamix container and secure lid.
    4. Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
    5. Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
    6. Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
    7. Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
    8. Blend for 30 seconds until thick and creamy.
    9. Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
    10. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
    1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
    2. Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
    3. Place carrots, egg substitute, dates, water, spices, and applesauce into the Vitamix container and secure lid.
    4. Start the blender on its lowest speed and quickly increase to its highest speed.
    5. Blend for 45 seconds until thick and creamy.
    6. 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.
    7. Bake for 20 - 25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
    1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
    2. Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
    3. Place carrots into the Vitamix container and secure lid.
    4. Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
    5. Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
    6. Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
    7. Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
    8. Blend for 30 seconds until thick and creamy.
    9. Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
    10. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
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Nutrition

1 Tablespoon (78 g)
Calories 270
Total Fat 13g
Total Carbohydrate 37g
Dietary Fiber 1g
Sugars 21g
Protein 3g
Sodium 290g
Saturated Fat 2g

Chef's Note

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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