Carrot and raisin muffins
These one-bowl muffins are lunch box friendly and make an excellent afternoon snack. They also freeze well so you can enjoy a muffin anytime.
- canola oil cooking spray
- 1/3 cup (75 mL) canola oil
- 1/2 cup (125 mL) brown sugar
- 1 egg
- 1 cup (250 mL) buttermilk
- 1 tsp (5 mL) vanilla
- 2 1/2 cups (625 mL) grated carrot
- 1/2 cup (125 mL) raisins
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) whole-wheat flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- Preheat oven to 400°F (230°C). Coat each cup of a 12 cup muffin pan with a fine layer of canola oil cooking spray and set aside.
- In a large bowl, whisk together canola oil and brown sugar until combined. Add egg, buttermilk and vanilla and whisk until combined. Stir in carrots and raisins.
- In the same bowl, add flours, baking powder, baking soda and salt. Stir until just combined.
- Divide batter evenly into prepared muffin pan. Bake for 16 minutes until tops are golden brown and a toothpick inserted into the centre of a muffin comes out clean.
- Remove from oven and let muffins cool in pan for 10 minutes.
- Before freezing muffins set aside on a wire rack to cool completely.
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