Carrot And Raisin Muffins Makes 12 muffins
Prep Time 10 minutes
Cook Time 18 minutes

Nutritional Information

Portion 1 muffin
Amount Per Serving
Calories 230
Calories from Fat 50
Total Fat 6 g
Saturated Fat 1.5 g
Trans Fat 0.42 g
Cholesterol 40 mg
Sodium 240 mg
Total Carbs 40 g
Dietary Fiber 1 g
Sugars 24 g
Protein 4 g
Vitamin A 25 %
Vitamin C 0 %
Calcium 10 %
Iron 10 %

Carrot And Raisin Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. ground allspice (optional)
  • 1/4 tsp. salt
  • 1/2 cup Country Crock® Spread
  • 3/4 cup firmly packed dark brown sugar
  • 2 eggs
  • 1 cup milk
  • 1 carrot, shredded (about 3/4 cup)
  • 1 cup raisins

Directions:

  1. Preheat oven to 375°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
  2. In large bowl, combine flour, baking powder, allspice and salt; set aside.
  3. In another large bowl, with electric mixer, beat Country Crock® Spread and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, scraping sides occasionally, until blended. Alternately beat in flour mixture and milk until blended. Stir in carrot and raisins. Evenly spoon batter into prepared pan.
  4. Bake 18 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

Advanced Search