Carrot Raisin Muffins

I love these muffins for breakfast. Carrots and raisins complement each other so well in a lightly spiced muffin. I make these often because the ingredients are things I usually have on hand. Spread with some Earth Balance these are so satisfying.

Carrot Raisin Muffins

Ingredients:

1/2 cup raisins

1 1/2 cup soy milk
2 tsp apple cider vinegar

2 cups grated carrots (about 3 average sized carrots)

1 cup whole wheat flour
1 cup oat flour
2/3 cup all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/3 cup vegan margarine
3/4 cup natural sugar
1 tsp vanilla
1/4 cup vegan sour cream or vegan yogurt

Directions:

Preheat your oven to 325 degrees. Lightly spray a muffin pan with cooking spray, or line it with cupcake papers.

Cover the raisins with hot water to let them plump up while you prepare the rest of the muffin ingredients.

Combine the soy milk with the apple cider vinegar and set it aside to let it thicken.

Grate the carrots into a small bowl and reserve.

In a mixing bowl combine the whole wheat flour, all purpose flour, and oat flour. I make my own oat flour by running rolled oats through my spice grinder. It works really well, but using only all purpose flour works just as well as the whole grain flour blend.

To the flour add the baking soda, baking powder, salt, cinnamon, and allspice. Mix well to combine and ensure there are no clumps of baking soda. I like to press the baking soda into my hand or the mixing spoon to break up clumps before adding it to the mix.

In another bowl, beat the margarine with the sugar and vanilla until it is light and fluffy. Then add the sour cream or yogurt and beat it in with the margarine. Finally, add the soured soy milk and mix well.

Pour the wet ingredients into the flour mixture and mix just enough to combine and the fold in the carrots and raisins (drained of the hot water). Divide the batter evenly into the muffin tins and bake for 25-30 minutes...they are done when the tops are brown and they spring back to the touch. You can also insert a toothpick into the center; when the muffins are done the toothpick will come out clean.

For 12 muffins. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 106 g

Amount Per Serving

Calories  243 Calories from Fat  64

% Daily Value*

Total Fat  7.1g 11%

Saturated Fat  1.4g 7%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  422mg 18%

Potassium  232mg 7%

Total Carbohydrates  41.2g 14%

Dietary Fiber  2.1g 8%

Sugars  18.5g

Protein  4.4g

Vitamin A 66% • Vitamin C 2% Calcium 5% • Iron 9%

Nutrition Grade C

* Based on a 2000 calorie diet