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Carrot & Raisin Muffins

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Well it’s Monday and I have another muffin recipe for you!  These muffins are a nutritious breakfast packed with whole wheat flour, oatmeal, carrots and raisins.  These muffins can be baked right away or you can store the batter for up to 2 days and bake the desired number of muffins you would like each morning.  I love being able to pull out the batter and baking these right away on a cold morning.  My children love waking up to the aroma of fresh muffins and knowing they are going to have a warm breakfast.  This recipe makes about 30 muffins and they freeze wonderfully.  If you give these a try I hope your family enjoys them as much as ours.  After eating two muffins each, my children asked if I could pack some of these delicious muffins in their lunch too:)

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Carrot & Raisin Muffins

Ingredients

  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 2 cups old fashioned rolled oats
  • 2 cups light brown sugar,firmly packed
  • 4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground allspice
  • 1 cup raisins
  • 1 cup golden raisins
  • 4 eggs
  • 2 cups buttermilk
  • 2 tsp. vanilla extract
  • 1 cup vegetable oil
  • 2 cups shredded carrots, lightly packed

Instructions

  1. In a Kitchen Aid mixer, stir together the flour, oats, brown sugar, baking soda, salt and allspice.
  2. Add the raisins and stir to coat with the flour mixture.
  3. In a mixing bowl, lightly beat the eggs and add the buttermilk,oil,vanilla and carrots and stir until well blended.
  4. Pour the wet mixture into the flour mixture and stir until just blended- do not over mix.
  5. Bake or cover tightly and refrigerate overnight or up to 2 days.
  6. To Bake- Preheat the oven to 375 degrees.
  7. Line muffin tins with paper liners and fill 3/4 full.
  8. Bake for 20-22 minutes, until golden brown and toothpick inserted into the middle comes out clean.
  9. Remove from the oven and let cool in muffin pan 5 minutes.
  10. Serve warm or let cool completely on a cooling rack.
  11. (These freeze great too!)
  12. Makes 30 good sized muffins.
https://www.cozycountryliving.com/carrot-raisin-muffins/

This recipe is adapted from the Williams- Sonoma Cabin Cooking Cookbook

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Comments

  2. Laurie says

    I have made several things from your site and they have always been wonderful! This is now my third batch of muffins. They freeze great for a grab and go breakfast or snack!

  8. Mandy says

    Shannon, these muffins look delicious. Love the idea that they are made with whole wheat. I’m adding them to my Pinterest Breakfast Board.

    Thanks so much for visiting Project Queen and leaving a comment.

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