Brunch

Carrot Raisin (or Cranberry) Muffins is for Breakfast, Snack.

Carrot Raisin (or Cranberry) Muffins takes several minutes to prepare.

Carrot Raisin (or Cranberry) Muffins takes 20 minutes to cook.

Carrot Raisin (or Cranberry) Muffins makes 24 servings.

The ingredients for Carrot Raisin (or Cranberry) Muffins are:

??2 cups whole wheat flour (I've also used regular flour; comes out just fine)
??2 teaspoons baking soda
??2 teaspoons ground cinnamon
??1/2 teaspoon salt
??2 eggs
??1 cup honey or 1/2 honey, 1/2 agave nectar
??1 (8 ounce) container plain yogurt
??1/2 cup canola oil
??2 teaspoons lemon juice
??2 teaspoons vanilla extract
??1 1/2- 1 3/4 cups shredded carrots (carrot pulp from juicer)
??1/2 cup raisins or craisins
You can also add ??1/2 cup chopped walnuts if desired. I didn't because I don't like nuts.

Here is how you make Carrot Raisin (or Cranberry) Muffins:

In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrot pulp, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full.Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.Serving Size: 24 muffins or 12 muffins and 24 mini-muffinsNumber of Servings: 24Recipe submitted by SparkPeople user ZEMAT3.

The nutritional information for Carrot Raisin (or Cranberry) Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 129.7

• Total Fat: 5.2 g
• Cholesterol: 15.6 mg
• Sodium: 168.0 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 0.9 g
• Protein: 1.9 g