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Sunday, July 25, 2010

Carrot Raisin Muffins

These days we are surrounded by calorie information about everything we eat, making it difficult to avoid the numbers and are aware of the high calorie foods. So when I decided to bake a batch of muffins to share with my friends, I decided to go with a healthy recipe, so all of us could enjoy it guilt free. I also made some cream cheese frosting for those who preferred the decadent taste. It was a great hit with the calorie conscious crowd as well as those with a sweet tooth. I am immensely happy with recipe and hope you try it too.This is a modified version of the carrot walnut cake recipe.

2 cups whole wheat pastry flour
1 tbsp wheat bran
1.5 tsp cinnamon
3/4 tsp salt
2.5 tsp baking powder
1/2 cup yogurt, fat free
2 eggs
1.5 cups grated carrots
1/4 cup golden raisins
1/2 cup oil
3/4 cup brown sugar
1 cup cream cheese
2-3 cups confectioners sugar, to taste

Sieve together all the dry ingredients - flour, salt, cinnamon and baking powder. Add the bran and mix together. In another bowl whisk together the oil and sugar, add the eggs and whisk them together. Add in the carrots and the yogurt. Add the flour in parts to the wet ingredients mixture and fold it in. This mix may need to be thinned out to a consistency where it can be easily poured into the baking pan with a couple of tablespoons of milk. Fold in the raisins.
Grease the muffin pan (this recipe makes 12) and pour the batter in. Bake this for about 30 minutes at 350 F.

For the frosting
Whisk the sugar and room temperature cream cheese together. Spread it on the muffin for a sweeter taste.

Use a sharp knife or a toothpick to test for doneness. Pierce the center and if it comes out clean, your muffins are ready.
Enjoy it for breakfast or as a snack. A glass of warm milk or even hot tea goes great with it.

Sending this recipe to Siri's Healing Foods event hosted by Suma at her veggieplatter blog

1 comment:

  1. Thanks for sending over these delicious, mini version of carrot cakes.