Carrot Cake Muffins

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California Walnut Board
http://relish.com/wp-content/uploads/2011/04/weil_carrot_cake_muffins_4x6_300dpi-150x150.jpg
  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 10 mins

Ingredients

1 1/2cups unbleached flour
3/4cup brown sugar
1teaspoon baking soda
1teaspoon cinnamon
1/2cup raisins
1/2cup chopped walnuts
1/2cup vegetable oil
1/2cup milk
2-- eggs, lightly beaten
1cup grated carrots

Instructions

  1. In a large bowl, combine flour, sugar, baking soda, and ½ tspn. cinnamon.  Stir in raisins.
  2. In a 1 quart glass measure or microwave proof bowl, combine ¼ cup walnuts with oil, milk, eggs and carrots.
  3. In a small bowl, combine remaining cinnamon and nuts.
  4. Spoon batter into lined muffin cups, filling halfway.  Sprinkle each muffin with a little of the cinnamon-nut mixture, and microwave until done.

Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 3
  • Fat 13g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 3g
  • Cholesterol 30mg
  • Sodium 130mg
  • Potassium 160mg
  • Carbohydrate 28g
  • Fiber 1g
  • Sugars 13g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 8%