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These are perfect for breakfast with a little butter and a good cup of coffee!
With Love,
Catherine
xo
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 18 muffins
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Ingredients
- 2 cups flour â sifted
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ tsp. salt
- 2 eggs â beaten
- ½ cup milk
- 4 tablespoons butter â melted
- ¾ cup shredded carrots
- ¼ cup raisins
Directions
- Preheat Oven â 325 degrees:
- Butter the muffin tins.
- Sift all of the dry ingredients together into a mixing bowl.
- Combine the carrots and raisins.
- Combine the egg, milk and the melted butter and mix.
- Add the carrots and raisins to the eggs, milk and butter.
- Add the wet ingredients to the dry ingredients and mix just enough to incorporate all of the ingredients.
- Spoon into the buttered muffin tins and top with extra sugar if desired.
- Bake 15 â 20 minutes or until slightly golden or the toothpick test comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 18 servings | |
| Calories 115 | |
| Calories from Fat 30 | 26% |
| Total Fat 3.42g | 4% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 274mg | 11% |
| Potassium 64mg | 2% |
| Total Carbs 18.77g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.57g | 5% |
| Protein 2.41g | 4% |
