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.
Tasty, but a tad dense and heavy. I like the ideas suggested below. Will try again with less sugar, fewer raisins, add in walnuts and maybe sweetened shredded coconut. Does anyone think an egg or two would help, but I guess with the hot liquids, it would be difficult to incorporate.
Read MoreThese muffins are so moist and flavorful, and I did as suggested by other reviewers and reduced the sugar to one cup. Perfect! Thanks for the heads up!
Read MoreI agree, too sweet. I will definitely lower the sugar next time. But my kiddos loved it!
Read MoreYou really can't go wrong with this recipe. I have made it several times, and changed the flours somewhat (I am gluten free) and also made them at 7,000 ft. My only recommendation is the cream cheese spread is a bit too bitter for my taste. I switched to using 1/3 less fat cream cheese and a couple of tablespoons of powdered sugar. Theentire family loves them.
Read MoreI found these a bit too sweet, so I too will reduce sugar to 1 cup. I didn't have more than 2 Tbs of raisins so I added dried cranberries, which was very nice. Nuts would be good.
Read MoreMade a few changes - reduced sugar to 1 cup, added 1/2 cup sweetened coconut, halved raisins to 1/2 cup, and then baked for 20 minutes (I live at 10,000 feet). They are delicious!!! Very filling, too. Super easy to make. I think I might add some nuts next time. Will definitely make again.
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