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Carrot Muffins



Muffins are a staple in our home. They freeze well to tuck into lunches or pack along for a picnic or camping trip. We enjoy a variety of flavors and these do not disappoint.
  • 1 1/2 cups of brown sugar (I used 3/4 cup)
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all purpose flour (I used 1 cup spelt & 1/2 cup kamut)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 2 cups grated carrots
  • 2 teaspoons vanilla
  • 1 1/4 cups milk
  • 3/4 cup oil (I used 1/2 cup)
  • 4 beaten eggs
  1. Combine the first 9 ingredients coating the raisins and carrots well with the flour mixture.
  2. In a separate bowl  combine all the wet ingredients.
  3. Mix well but do not over mix.
  4. Bake in a preheated oven at 375 for 15-20 minutes (I did 18). 

7 comments:

  1. These sound good. I've started using coconut oil and I bet it would work well in this recipe.

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  2. Kamut flour or kamut berries? (I'm guessing kamut flour.)

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  3. These were the best carrot muffins I've ever eaten. Thank you!

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  4. Yum! Those look delicious and I've been thinking of making some muffins lately. I seem to always forget about muffins but they're a nice change from traditional breakfast fare and also a healthy snack alternative.

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  5. Aw yes - muffins are always great to have on hand and these sound extra delicious!

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  6. Yum! Thanks for sharing the recipe. I'm going to make these. Mary @ A Breath of Fresh Air sent me your way. ;-)

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  7. Yum! I just popped over to take a look at the recipe. I am definitely making these!
    Will look for these carrots at TJ's. Hadn't seen them.
    Happy Autumn, Mary!

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