Forget dry and dutiful; these whole-wheat muffins are incredibly moist. The trick is heating the carrots and raisins in water, which softens them nicely before they're added to the flour mixture.

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Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

cool:
20 mins
total:
30 mins
Yield:
Makes 12 (serving size: 1 muffin with 2 tsp. cream cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.

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  • Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.

  • Spoon mixture into greased muffin cups.

  • Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.

  • Blend cream cheese with zest and serve with muffins.

Nutrition Facts

267 calories; calories from fat 25%; protein 3.5g; fat 7.5g; saturated fat 4.3g; carbohydrates 49g; fiber 2.3g; sodium 333mg; cholesterol 21mg.