Carrot-raisin muffins

Carrot-raisin muffins

Ingredients/Components

• sugar - 1/2 c
• vanilla - 1 tsp
• baking powder - 2 tsp
• all-purpose flour
• raisins - 1/4 c
• light corn syrup - 2 Tbsp
• finely chopped walnuts - 1/4 c
• beaten eggs - 2 item
• ground cinnamon - 1/2 tsp
• ground ginger - 1/4 tsp
• whole wheat flour - 1/2 c
• nonstick spray coating - 1 item
• finely shredded carrot - 1/4 c
• can crushed pineapple juice pack - 1 oz

How to make carrot-raisin muffins:

Stir together flours, sugar, baking powder, cinnamon and ginger in a large mixing bowl. Make a well in the center; set aside. Stir together eggs, undrained pineapple, carrot, raisins, corn syrup and vanilla in a small mixing bowl; add all at once to flour mixture. Stir just until moistened.

Spray 12 muffin cups with nonstick coating or line cups with paper baking cups. Divide batter evenly among muffin cups. Sprinkle with nuts. Bake in a 400° oven about 20 minutes or until golden. Serve warm. Makes 12 muffins.

Recipe categories: Breads, Quick breads, Muffins.