Carrot Raisin Muffins

For breakfast this week, it's carrot raisin muffins! Sound really healthy? I think they are pretty healthy. Sound not so yummy? Wrong there. They taste pretty damn good. I was a little afraid myself, but the result was quite satisfying. Think mini carrot cakes with raisins (minus that wonderful cream cheese frosting.)
I followed the recipe pretty much all the way through, adjusting the flour as usual, and I substituted the canola oil for applesauce.
Here's what you'll need:

2 cups whole wheat flour (or 1 cup regular and 1 whole wheat)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon (I only used 1 since my applesauce had cinnamon, but if I did it again, I'd use the full amount)
1/2 teaspoon baking soda
3 eggs
1/2 cup buttermilk
1/3 cup applesauce (or canola oil)
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 medium apple, peeled and shredded--here, I used a red delicious, probably my least favorite apple, just because that's what I had. If I make these again I'll probably try a sweeter apple.
1/2 cup raisins

Preheat your oven to 350 F

1. Mix your dry ingredients (flour through baking soda)


2. Mix the eggs, buttermilk, apple sauce, vanilla, and add in the carrots, apple, and raisins.

3. Mix the two together until just blended.
4. Bake 25-30 minutes.

Of course they are amazing warm out of the oven, but they are also perfect for a little breakfast with my coffee at work throughout the week.


Even better, the recipe I got this from included some caloric information, which is always helpful:

230 calories per muffin
5g protein
7g fat

Enjoy!