Carrot Cake Muffins
California Walnut Board
- Yield: 12 servings
- Prep: 10 mins
- Cook: 10 mins
Ingredients
- 1 1/2cups unbleached flour
- 3/4cup brown sugar
- 1teaspoon baking soda
- 1teaspoon cinnamon
- 1/2cup raisins
- 1/2cup chopped walnuts
- 1/2cup vegetable oil
- 1/2cup milk
- 2-- eggs, lightly beaten
- 1cup grated carrots
Instructions
- In a large bowl, combine flour, sugar, baking soda, and ½ tspn. cinnamon. Stir in raisins.
- In a 1 quart glass measure or microwave proof bowl, combine ¼ cup walnuts with oil, milk, eggs and carrots.
- In a small bowl, combine remaining cinnamon and nuts.
- Spoon batter into lined muffin cups, filling halfway. Sprinkle each muffin with a little of the cinnamon-nut mixture, and microwave until done.
Nutritional Info *per serving
- Calories 240
- Glycemic Load 3
- Fat 13g
- Saturated Fat 1.5g
- Polyunsaturated Fat 8g
- Monounsaturated Fat 3g
- Cholesterol 30mg
- Sodium 130mg
- Potassium 160mg
- Carbohydrate 28g
- Fiber 1g
- Sugars 13g
- Protein 5g
- Trans Fat 0g
- Vitamin A 30%
- Vitamin C 2%
- Calcium 4%
- Iron 8%
