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Carrot Raisin Muffins

5.0(6)

We love these muffins for a quick breakfast with our coffee.(leave topping off and freeze). from Canadian Living magazine

by Derf2440·published 2002-01-28

Quick Breads

Servings

10 serving(s)

Total time

30 min

prep 10 min

Calories / serving

261 kcal

Ingredients (15)

serves

Instructions (9 steps)

01In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
02In a separate bowl, stir together milk, molasses, butter and egg.
03Pour over dry ingredients and stir just until moistened.

04Spoon into 10 greased or paper lined muffin cups, filling three quarters full.

05Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.

06Let cool in pan for 10 minutes.

07Remove to rack and let cool completely.

08Topping-----------.

09In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.