Carrot Raisin and Walnut Muffins

These Carrot Raisin and Walnut Muffins are light, fluffy, and not too sweet and the cinnamon makes the muffins smell and taste amazing.

Why do I love making muffins? I love making muffins because it makes a great breakfast or snack for the kids. They can feed themselves for breakfast without having to depend on me. They are nutritionally dense when made from scratch.

To be honest, I’m not a big fan of raisins in your food. I can eat raisins on their own, but I’m not a big fan when it comes to adding them to my food. But for these muffins, there is an exception. I was very surprised by how delicious these muffins are, and you can not just eat one.

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Let’s start making Carrot Raisin and Walnut Muffins

• Preheat oven to 375 degrees, place muffin liners into tins, and set aside.
• In a bowl mix flour, baking powder, salt, ground cinnamon, sugar, and brown sugar; set aside.
• In another bowl mix milk, oil, and eggs; mix well.
• Slowly mix in flour mixture into milk mixture until well incorporated; do not over-mix.
• Fold in shredded carrots, raisins, and chopped walnuts.
• Fill muffin tins about ¾ of the way.
• Top with chopped walnuts; this is optional.
• Place muffins into the preheated oven, bake for 20-25 mins.

Carrot Raisin and Walnut Muffins

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• Author: semiscratched
• Total Time: 35 minutes
• Yield: 18 muffins 1x

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Description

These muffins are light, fluffy, not too sweet and the cinnamon makes the muffins smell and taste amazing.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup milk
• 1/2 cup oil
• 2 eggs
• 1 cup shredded carrots (or 2-3 medium carrots, shredded )
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 2/3 cup chopped walnuts (optional, for topping )

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Instructions

1. Preheat oven to 375 degrees, place muffin liners into muffin tins, and set aside.
2. Mix flour, baking powder, salt, ground cinnamon, sugar, and brown sugar; set aside.
3. In another bowl, mix milk, oil, and eggs; mix well.
4. Slowly mix in flour mixture into milk mixture, until well incorporated; do not over-mix.
5. Fold in shredded carrots, raisins, and chopped walnuts.
6. Fill muffin tins about ¾ of the way.
7. Top with chopped walnuts; this is optional.
8. Place muffins into the preheated oven, bake for 20-25 mins.

Notes

Muffins are done after you insert a toothpick into the muffin and comes out clean. If the toothpick still has batter, add more time.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Cuisine: American